Method
Ingredients
Ingredients
- 120g Tilda Jasmine Rice
- 2 chicken breasts, thinly sliced
- ½ tsp five spice powder
- 1 tbsp. sunflower oil
- 4 spring onions
- 1 thumb ginger, finely grated
- 1 pak choi, roughly chopped
- 2 tbsps sweet chilli sauce
- Handful toasted cashew nuts
Method
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Marinade the chicken with the five spice and oil
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Leave for at least 10 minutes, longer if possible
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Fry the chicken on high heat for 3-5minutes, add the spring onion and ginger and cook for a further 2-3 minutes
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10 minutes before serving, cook the rice, strain and add to the chicken with the pak choi
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Stir through the sweet chilli sauce delicately
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Serve topped with the toasted cashews
