Ingredients

The following ingredients have 4 Servings
  • 300 g Basmati Rice
  • 1 tsp sunflower oil
  • 2 limes (juiced)
  • 2 tbsp light soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp fish sauce
  • 2 tsp caster sugar
  • 2 shallots or onions (finely diced)
  • 2 birds eye chillies (finely sliced)
  • 30 g bunch of coriander (chopped)
  • 30 g bunch of chives (chopped)
  • 120 g cashew nuts (roughly chopped)
  • 300 g chicken (cut into strips)
  • 2 cloves garlic (sliced)
  • 1 tsp sunflower oil
  • 150 g mange tout (snow peas) (sliced)
  • 1/2 cucumber (cut into thin strips)
  • 1 red or orange pepper (finely diced)

Instruction

  • Prepare the rice. Put it in a sieve and rinse under the cold tap. Put it in a bowl and cover with cold water. Leave for 30 minutes.
  • Heat a little oil in a saucepan. Stir fry the rice for 30 seconds then pour on enough hot water from the kettle to cover the rice and come 1 cm above it. Stir. Cover with the lid and bring to the boil. Boil for 1 minute then turn the heat off and leave to stand for 13 minutes with the lid still on.
  • After 13 minutes remove the lid and fork through the rice to separate the grains.
  • Prepare the dressing by mixing together all the dressing ingredients. Use more or fewer chillies depending on how hot you want the salad to be.
  • Dry fry the cashew nuts in a wok or frying pan. Keep moving the pan so they don't burn. Take them out when they are looking nicely toasted.
  • Add a little oil to the pan and stir fry the chicken along with the garlic.
  • Mix all the ingredients together and serve.