Thai Cashew Chicken with Jasmine Rice

Boil a kettle. In a pot, combine the rice, a pinch of salt and 3 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes. Keep covered and let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.

Peel and cut onion into large chunks. Cut carrot into half moons. Remove the root from the spring onion and cut into 5cm long lengths (white and green parts). Deseed capsicum and cut into chunks. Pick coriander leaves and chop. Slice chilli. Dice the chicken and toss in cornflour. Mix together oyster/sweet soy, chilli jam (to taste) and ¹⁄₂ cup water.

Heat a large frying pan or wok over a high heat. Add 3Tbsp of oil to the pan and when hot add the cashews. Toss for 30 seconds - 1 minute until golden brown. Remove from the pan and set aside. To the same pan add the chicken pieces and stir-fry for 3 minutes or until golden and cooked through. Remove from the pan and set aside with the cashews.

To the same frying pan, add more oil if required. Add in onions, carrots and capsicum, cook for 2 minutes. Add in the spring onions and cook for a further 1-2 minutes. The veg should not be cooked fully, it should still have some bite at this point.

Add the chicken and cashews back to the pan along with chilli (to taste) and half the coriander. Toss with the veg for 30 seconds to warm through. Add sauce to the pan and toss to coat all the ingredients. Cook for a further 1 minute to reduce the liquid to a sticky consistency.

Divide the rice and Thai cashew stir-fry between serving dishes. Garnish with any remaining coriander and chilli. Enjoy!

Boil a kettle. In a pot, combine the rice, a pinch of salt and 3 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes. Keep covered and let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.

Peel and cut onion into large chunks. Cut carrot into half moons. Remove the root from the spring onion and cut into 5cm long lengths (white and green parts). Deseed capsicum and cut into chunks. Pick coriander leaves and chop. Slice chilli. Dice the chicken and toss in cornflour. Mix together oyster/sweet soy, chilli jam (to taste) and ¹⁄₂ cup water.

Heat a large frying pan or wok over a high heat. Add 3Tbsp of oil to the pan and when hot add the cashews. Toss for 30 seconds - 1 minute until golden brown. Remove from the pan and set aside. To the same pan add the chicken pieces and stir-fry for 3 minutes or until golden and cooked through. Remove from the pan and set aside with the cashews.

To the same frying pan, add more oil if required. Add in onions, carrots and capsicum, cook for 2 minutes. Add in the spring onions and cook for a further 1-2 minutes. The veg should not be cooked fully, it should still have some bite at this point.

Add the chicken and cashews back to the pan along with chilli (to taste) and half the coriander. Toss with the veg for 30 seconds to warm through. Add sauce to the pan and toss to coat all the ingredients. Cook for a further 1 minute to reduce the liquid to a sticky consistency.

Divide the rice and Thai cashew stir-fry between serving dishes. Garnish with any remaining coriander and chilli. Enjoy!

Boil a kettle. In a pot, combine the rice, a pinch of salt and 1.5 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes. Keep covered and let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.

Peel and cut onion into large chunks. Cut carrot into half moons. Remove the root from the spring onion and cut into 5cm long lengths (white and green parts). Deseed capsicum and cut into chunks. Pick coriander leaves and chop. Slice chilli. Dice the chicken and toss in cornflour. Mix together oyster/sweet soy, chilli jam (to taste) and ¹⁄₃ cup water.

Heat a large frying pan or wok over a high heat. Add 3Tbsp of oil to the pan and when hot add the cashews. Toss for 30 seconds - 1 minute until golden brown. Remove from the pan and set aside. To the same pan add the chicken pieces and stir-fry for 3 minutes or until golden and cooked through. Remove from the pan and set aside with the cashews.

To the same frying pan, add more oil if required. Add in onions, carrots and capsicum, cook for 2 minutes. Add in the spring onions and cook for a further 1-2 minutes. The veg should not be cooked fully, it should still have some bite at this point.

Add the chicken and cashews back to the pan along with chilli (to taste) and half the coriander. Toss with the veg for 30 seconds to warm through. Add sauce to the pan and toss to coat all the ingredients. Cook for a further 1 minute to reduce the liquid to a sticky consistency.

Divide the rice and Thai cashew stir-fry between serving dishes. Garnish with any remaining coriander and chilli. Enjoy!

Boil a kettle. In a pot, combine the rice, a pinch of salt and 1.5 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes. Keep covered and let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.

Peel and cut onion into large chunks. Cut carrot into half moons. Remove the root from the spring onion and cut into 5cm long lengths (white and green parts). Deseed capsicum and cut into chunks. Pick coriander leaves and chop. Slice chilli. Dice the chicken and toss in cornflour. Mix together oyster/sweet soy, chilli jam (to taste) and ¹⁄₃ cup water.

Heat a large frying pan or wok over a high heat. Add 3Tbsp of oil to the pan and when hot add the cashews. Toss for 30 seconds - 1 minute until golden brown. Remove from the pan and set aside. To the same pan add the chicken pieces and stir-fry for 3 minutes or until golden and cooked through. Remove from the pan and set aside with the cashews.

To the same frying pan, add more oil if required. Add in onions, carrots and capsicum, cook for 2 minutes. Add in the spring onions and cook for a further 1-2 minutes. The veg should not be cooked fully, it should still have some bite at this point.

Add the chicken and cashews back to the pan along with chilli (to taste) and half the coriander. Toss with the veg for 30 seconds to warm through. Add sauce to the pan and toss to coat all the ingredients. Cook for a further 1 minute to reduce the liquid to a sticky consistency.

Divide the rice and Thai cashew stir-fry between serving dishes. Garnish with any remaining coriander and chilli. Enjoy!

Boil a kettle. In a pot, combine the rice, a pinch of salt and 1.5 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes. Keep covered and let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.

Peel and cut onion into large chunks. Cut carrot into half moons. Remove the root from the spring onion and cut into 5cm long lengths (white and green parts). Deseed capsicum and cut into chunks. Pick coriander leaves and chop. Slice chilli. Dice the chicken and toss in cornflour. Mix together oyster/sweet soy, chilli jam (to taste) and ¹⁄₃ cup water.

Heat a large frying pan or wok over a high heat. Add 3Tbsp of oil to the pan and when hot add the cashews. Toss for 30 seconds - 1 minute until golden brown. Remove from the pan and set aside. To the same pan add the chicken pieces and stir-fry for 3 minutes or until golden and cooked through. Remove from the pan and set aside with the cashews.

To the same frying pan, add more oil if required. Add in onions, carrots and capsicum, cook for 2 minutes. Add in the spring onions and cook for a further 1-2 minutes. The veg should not be cooked fully, it should still have some bite at this point.

Add the chicken and cashews back to the pan along with chilli (to taste) and half the coriander. Toss with the veg for 30 seconds to warm through. Add sauce to the pan and toss to coat all the ingredients. Cook for a further 1 minute to reduce the liquid to a sticky consistency.

Divide the rice and Thai cashew stir-fry between serving dishes. Garnish with any remaining coriander and chilli. Enjoy!

Boil a kettle. In a pot, combine the rice, a pinch of salt and 1.5 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes. Keep covered and let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.

Peel and cut onion into large chunks. Cut carrot into half moons. Remove the root from the spring onion and cut into 5cm long lengths (white and green parts). Deseed capsicum and cut into chunks. Pick coriander leaves and chop. Slice chilli. Dice the chicken and toss in cornflour. Mix together oyster/sweet soy, chilli jam (to taste) and ¹⁄₃ cup water.

Heat a large frying pan or wok over a high heat. Add 3Tbsp of oil to the pan and when hot add the cashews. Toss for 30 seconds - 1 minute until golden brown. Remove from the pan and set aside. To the same pan add the chicken pieces and stir-fry for 3 minutes or until golden and cooked through. Remove from the pan and set aside with the cashews.

To the same frying pan, add more oil if required. Add in onions, carrots and capsicum, cook for 2 minutes. Add in the spring onions and cook for a further 1-2 minutes. The veg should not be cooked fully, it should still have some bite at this point.

Add the chicken and cashews back to the pan along with chilli (to taste) and half the coriander. Toss with the veg for 30 seconds to warm through. Add sauce to the pan and toss to coat all the ingredients. Cook for a further 1 minute to reduce the liquid to a sticky consistency.

Divide the rice and Thai cashew stir-fry between serving dishes. Garnish with any remaining coriander and chilli. Enjoy!