Sticky Chicken & Cashew Stir-Fry

• Jasmine Rice(250 g)
• Chicken breast(600 g)
• Cornflour(1 tbsp)
• Salt(½ tsp)
• Black pepper(¼ tsp)
• Rapeseed Oil(2 tbsp)
• Cashews(100 g)
• Bell pepper(2)
• Broccoli(300 g)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Soy sauce(4 tbsp)
• Oyster Sauce(2 tbsp)
• Honey(2 tbsp)
• Rice Vinegar(1 tbsp)
• Sesame oil(1 tbsp)
• Green Onions(3)optional
• Sesame seeds(1 tsp)optional

Method

1. 1

   Rinse {Jasmine Rice}. Add it to a saucepan with 500ml water, bring to a boil, cover, and cook on low until tender.

   ~12 min

2. 2

   While the rice cooks, slice the {Chicken breast} into bite-size pieces. Toss with {Cornstarch}, {Salt}, and {Black pepper}. Slice the {Bell pepper}, cut the {Broccoli} into small florets, mince the {Garlic}, grate the {Ginger}, and thinly slice the {Scallions} if using.

   ~10 min

3. 3

   In a small bowl, stir together {Soy sauce}, {Oyster Sauce}, {Honey}, {Rice Vinegar}, {Sesame oil}, and {Cornstarch} with 3 tbsp water until smooth.

   ~2 min

4. 4

   Heat a large wok or frying pan with {Vegetable oil} over high heat. Add the {Cashews} and stir for 1 minute until lightly toasted, then scoop out. Add the chicken and cook, stirring often, until lightly golden and nearly cooked through.

   ~6 min

5. 5

   Add the {Bell pepper} and {Broccoli} to the pan and stir-fry for 3 minutes. Add the {Garlic} and {Ginger} and cook for 1 minute more. Pour in the sauce and toss for 2 minutes until glossy and sticky. Return the cashews to the pan.

   ~6 min

6. 6

   Fluff the rice and divide between bowls. Spoon over the sticky chicken stir-fry, then finish with {Scallions} and {Sesame seeds} if using.

   ~2 min