- 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
- Small pan with a lid
- Wok or deep frying pan with a lid
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.
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.
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.
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.
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.
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.
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.
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.