Kung pao chicken, cashews, rice
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INGREDIENTS:
Chicken maryland fillet
Stir fry sauce
Jasmine rice
Cashews
Chinese broccoli
Capsicum - any colour
Spring onion
PANTRY STAPLES: Cooking oil
ALLERGENS: Wheat, onion, soy, garlic, nuts
DIETARY INFORMATION:
Stir fry sauce: Ingredients: Light soy, hoi sin, sugar, water. Contains: Soy, sesame, garlic, wheat
METHOD:
1. Prepare the ingredients: Wash the vegetables. Dice the capsicum. Cut the chinese broccoli into 5cm pieces. Slice the spring onion. Dice the chicken.
2. Cook the rice: Bring a medium saucepan of water to the boil. Wash the rice three times to remove the starch. Put the washed rice in the boiling water. Boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked, strain the rice through a sieve.
3. Cook the kung pao chicken: Meanwhile, heat a splash of oil in a medium frying pan over medium heat. Add the diced chicken and cook until lightly browned. Add the capsicum and cook for another minute. Add the broccoli and cashews, toss to combine. Pour in the sauce. Cook until the sauce coats all the ingredients.
4. To serve up: Divide the rice and kung pao chicken between serving plates.