Cashew Chicken with Broccolini & Jasmine Rice

Cook Rice:

In a medium pot, bring 1⅓ cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it is still too firm, add a few more tablespoons of water. Cover the pan and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Prepare Ingredients:

Wash the fresh produce. Peel and thinly slice the garlic. Trim spring onion ends and cut the white part into 3cm pieces and thinly slice green ends - keeping the white and green parts separate. Trim the ends off the broccolini, then cut into 2-3 cm pieces. Cut pak choy into quarters lengthways. Pat dry chicken with paper towel, then dice into 1½-2 cm pieces. (NOTE: We had a suggestion from a customer to add in some more greens on this recipe, so we listened. That's why you don't see any pak choy in the pic ;) )

Start Cashew Chicken:

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

Finish Cashew Chicken:

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

You Plate It:

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