Chicken, veggie & cashew stir-fry with jasmine rice

Prep Time: 10

Cook Time: 16

Total Time: 25

Servings people

Appliance/Function:

In a large pot over high heat add 1 cup jasmine rice and 310ml or 1¼ cup of water. Bring to a boil then reduce heat to medium or medium-low and cover. Simmer for 12 minutes or until water is absorbed. Fluff rice with a fork.

Peel and mince 2 cloves garlic. In a small bowl combine the garlic, 2 tbsp oyster sauce, 2 tbsp kecap manis, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce, 2 tsp honey and 60ml or ¼ cup of water. Peel 1 carrot. Halve the carrot and 1 zucchini lengthwise and thinly slice at an angle.

Thinly slice 500 g chicken breast then dust with ¼ cup cornflour and shake off any excess. Heat 1 tbsp olive oil in a large deep frypan over high heat until very hot. Stir-fry the chicken for 3-4 minutes until cooked through. Put chicken on a plate and reserve the pan on heat.

Heat 1 tbsp olive oil in the same pan over medium heat. Stir-fry the carrot for 1 minute or until starting to soften. Add the zucchini and stir-fry for a further 2-3 minutes until just tender. Add the sauce, ¼ cup cashews, ½ cup baby spinach, chicken and any resting juices to the vegetables. Cook, stirring, for a further 1-2 minutes until the spinach is wilted and the sauce is slightly thickened. Fluff the rice with a fork, then stir in2 tsp sesame oil.

Divide the jasmine rice between plates and top with the chicken, veggie & cashew stir-fry.