Chinese flavours of five spice and ginger create a mouthwatering stir fry dish.
Ingredients
Method
120g Tilda Jasmine Rice
2 chicken breasts, thinly sliced
½ tsp five spice powder
1 tbsp. sunflower oil
4 spring onions
1 thumb ginger, finely grated
1 pak choi, roughly chopped
2 tbsps sweet chilli sauce
Handful toasted cashew nuts
- Marinade the chicken with the five spice and oil
- Leave for at least 10 minutes, longer if possible
- Fry the chicken on high heat for 3-5minutes, add the spring onion and ginger and cook for a further 2-3 minutes
- 10 minutes before serving, cook the rice, strain and add to the chicken with the pak choi
- Stir through the sweet chilli sauce delicately
- Serve topped with the toasted cashews
