- A 200g bag of white basmati rice
- 1 red pepper
- 2 shallots
- A head of broccoli
- A 50g bag of cashews
- A 250g pack of diced chicken leg
- A 50g sachet of hoisin sauce
- 550ml boiling water
- Sea salt
- 1 tbsp olive oil
- Bowl
- Sieve
- Small pan with a lid
- Wok or deep frying pan with a lid
- 1.
Tip the rice into a bowl. Cover with cold water. Whisk the rice for 1-2 mins till the water turns cloudy (this is the starch). Drain the rice. Rinse under cold water. Put to one side.
- 2.
Halve the pepper. Scoop out the seeds and white bits. Finely slice it. Peel and finely slice the shallots. Break the broccoli into small florets.
- 3.
Tip the rice into a small pan. Pour in 350 ml boiling water. Add a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Gently simmer for 8 mins till the water has been absorbed and the rice is tender. Take off the heat. Leave to steam for 5 mins to finish cooking the rice.
- 4.
Warm a dry wok or deep frying pan. Add the cashew nuts to the pan. Toast over a medium heat for 2-3 mins till the nuts are golden brown. Tip into a bowl. Put to one side.
- 5.
Warm ½ tbsp olive oil in the wok. Add the chicken. Stir fry for 5 mins till the chicken is golden brown all over. Lift the chicken out of the pan. Put it on a plate.
- 6.
Add ½ tbsp more oil to the wok if you think it needs it. Add the shallots to the pan. Stir fry for 3 mins till they’ve started to turn golden brown. Add the pepper and broccoli to the pan. Stir fry for 5 mins till they start to soften.
- 7.
Add the chicken back into the pan. Squeeze in the hoisin sauce. Stir everything to coat it in the sauce. Pour in 200 ml boiling water. Cover. Simmer for 5 mins to cook the chicken through.
- 8.
Roughly chop the cashews and stir them into the sauce. Taste it and add a pinch of salt if you think it needs it. Serve the stir fry straight away with the rice.