Chicken and Cashew Nut Rice

Chicken and Cashew Nut Rice

This recipe is great when you have some spare rice leftover from a previous meal. We have a rice cooker in our home so I often will cook a batch of rice for a couple of meals and this is a tasty, quick dish to make up for the family.

Serves 4

Ingredients:

500 g chicken

2 celery sticks

2 bell peppers

3 tbsp. chicken stock

3 tbsp. gluten-free soy sauce

4 tbsp. cashew nuts

salt and pepper

Cooked rice for 4 people

Groundnut oil

Method:

Roast the cashew nuts in a wok for a few minutes and then remove and place on a plate.

Wash, deseed and chop the bell pepper and celery.

Chop the chicken into bite-size portions.

Heat 2 tbsp. groundnut oil in a wok over a high heat. Add the chicken and cook until brown. This should take around three minutes. Remove the chicken and set aside.

Then add the vegetables and fry for a minute or two until softened a little.

Add the chicken back into the wok with the chicken stock, soy sauce and seasonings.

Stir for a minute before adding the cashew nuts and rice and stir again.

Transfer to a serving dish.

Additional Notes:

We don’t use onions in our home, but they can be substituted into this recipe instead of celery.

Add any vegetables or meat that you prefer to this dish. It is the simplicity that makes the dish!

Make this dish your own by adding ginger, garlic, spices or herbs to the dish.

Add a handful of chopped apricot and raisins for a sweet flavour.

Equipment Used:

Bowl / Saucepan for noodles

Wok

Knife

Chopping Board.