Asian Chicken Stir-Fry with Cashews

Ingredients

• 200 g whole grain basmati rice
• Salt
• 1 green bell pepper
• 3 spring onions
• 1 green pepperoncini
• 1 piece ginger (2–3 cm)
• 600 g Chicken breast fillet
• 4 tbsp sesame oil
• 75 g cashew nuts
• 4 Tbsp lime juice
• 2 tbsp Light soy sauce

Instructions

1. 1.

   Cook basmati rice in 2.5 times the amount of salted water according to package instructions.

2. 2.

   Meanwhile, clean and wash bell pepper and spring onions. Cut bell pepper into pieces, slice spring onions into rings. Slice pepperoncini lengthwise, deseed, wash and cut into slices. Peel and chop ginger.

3. 3.

   Wash chicken breast fillets, pat dry and cut into fine pieces. Heat sesame oil in a deep pan or wok over high heat. Cook the meat for 2–3 minutes at high heat, then remove.

4. 4.

   Add prepared vegetables and cashew nuts to the pan, stir-fry over high heat for about 3 minutes. Return the chicken to the wok. Add lime juice, soy sauce and about 5 tbsp water. Bring everything to a quick boil and serve with rice.