Cashew Chicken with Broccoli, Pak Choy & Jasmine Rice

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Peel and thinly slice the garlic. Trim spring onion ends and cut the white part into 3 cm pieces. Thinly slice green ends, keeping the white and green parts separate. Trim the ends off the broccoli, then cut into bite size florets. Cut pak choy into quarters lengthways. Pat chicken tenderloins dry with paper towel, then dice into 1¹⁄₂-2 cm pieces.

Heat oil in a large high-sided pan (or pot) over medium heat. When oil is shimmering, add garlic and cook for 2 minutes until fragrant. Add the chicken tenderloins and the sambal oelek (to taste), then cook for 4 minutes.

Add the broccoli, pak choy, oyster/soy sauce and white spring onion ends to the chicken. Cook for 4 minutes, stirring occasionally.

Sprinkle in cashews and cook for a further minute. Divide rice and cashew chicken between plates and garnish with green spring onion ends. Enjoy!

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Peel and thinly slice the garlic. Trim spring onion ends and cut the white part into 3 cm pieces. Thinly slice green ends, keeping the white and green parts separate. Trim the ends off the broccoli, then cut into bite size florets. Cut pak choy into quarters lengthways. Pat chicken tenderloins dry with paper towel, then dice into 1¹⁄₂-2 cm pieces.

Heat oil in a large high-sided pan (or pot) over medium heat. When oil is shimmering, add garlic and cook for 2 minutes until fragrant. Add the chicken tenderloins and the sambal oelek (to taste), then cook for 4 minutes.

Add the broccoli, pak choy, oyster/soy sauce and white spring onion ends to the chicken. Cook for 4 minutes, stirring occasionally.

Sprinkle in cashews and cook for a further minute. Divide rice and cashew chicken between plates and garnish with green spring onion ends. Enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Peel and thinly slice the garlic. Trim spring onion ends and cut the white part into 3 cm pieces. Thinly slice green ends, keeping the white and green parts separate. Trim the ends off the broccoli, then cut into bite size florets. Cut pak choy into quarters lengthways. Pat chicken tenderloins dry with paper towel, then dice into 1¹⁄₂-2 cm pieces.

Heat oil in a large high-sided pan (or pot) over medium heat. When oil is shimmering, add garlic and cook for 2 minutes until fragrant. Add the chicken tenderloins and the sambal oelek (to taste), then cook for 4 minutes.

Add the broccoli, pak choy, oyster/soy sauce and white spring onion ends to the chicken. Cook for 4 minutes, stirring occasionally.

Sprinkle in cashews and cook for a further minute. Divide rice and cashew chicken between plates and garnish with green spring onion ends. Enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Peel and thinly slice the garlic. Trim spring onion ends and cut the white part into 3 cm pieces. Thinly slice green ends, keeping the white and green parts separate. Trim the ends off the broccoli, then cut into bite size florets. Cut pak choy into quarters lengthways. Pat chicken tenderloins dry with paper towel, then dice into 1¹⁄₂-2 cm pieces.

Heat oil in a large high-sided pan (or pot) over medium heat. When oil is shimmering, add garlic and cook for 2 minutes until fragrant. Add the chicken tenderloins and the sambal oelek (to taste), then cook for 4 minutes.

Add the broccoli, pak choy, oyster/soy sauce and white spring onion ends to the chicken. Cook for 4 minutes, stirring occasionally.

Sprinkle in cashews and cook for a further minute. Divide rice and cashew chicken between plates and garnish with green spring onion ends. Enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Peel and thinly slice the garlic. Trim spring onion ends and cut the white part into 3 cm pieces. Thinly slice green ends, keeping the white and green parts separate. Trim the ends off the broccoli, then cut into bite size florets. Cut pak choy into quarters lengthways. Pat chicken tenderloins dry with paper towel, then dice into 1¹⁄₂-2 cm pieces.

Heat oil in a large high-sided pan (or pot) over medium heat. When oil is shimmering, add garlic and cook for 2 minutes until fragrant. Add the chicken tenderloins and the sambal oelek (to taste), then cook for 4 minutes.

Add the broccoli, pak choy, oyster/soy sauce and white spring onion ends to the chicken. Cook for 4 minutes, stirring occasionally.

Sprinkle in cashews and cook for a further minute. Divide rice and cashew chicken between plates and garnish with green spring onion ends. Enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Peel and thinly slice the garlic. Trim spring onion ends and cut the white part into 3 cm pieces. Thinly slice green ends, keeping the white and green parts separate. Trim the ends off the broccoli, then cut into bite size florets. Cut pak choy into quarters lengthways. Pat chicken tenderloins dry with paper towel, then dice into 1¹⁄₂-2 cm pieces.

Heat oil in a large high-sided pan (or pot) over medium heat. When oil is shimmering, add garlic and cook for 2 minutes until fragrant. Add the chicken tenderloins and the sambal oelek (to taste), then cook for 4 minutes.

Add the broccoli, pak choy, oyster/soy sauce and white spring onion ends to the chicken. Cook for 4 minutes, stirring occasionally.

Sprinkle in cashews and cook for a further minute. Divide rice and cashew chicken between plates and garnish with green spring onion ends. Enjoy!