Method
- Cook the rice at least 12 hours in advance according to the packet instructions (about 10–12 minutes) and store in fridge (overnight is best)
- Heat the oil in a frying pan, add cashews and cook for 5 minutes until they become a dark golden colour and crunchy. Remove from pan.
- Season the chicken with salt and pepper and add to the pan.
- Drizzle with the honey and fry quickly over a high heat for a few minutes until golden and just cooked through. Remove from the pan and set aside.
- Add the onion, courgette, peppers and celery to the pan. Fry for 4–5 minutes, stirring.
- Stir in the ginger, garlic and curry powder and fry for another minute.
- Add the cooled rice, soy sauce, chilli sauce and lime juice. Toss and season with little salt and pepper.
- Return the cashews and chicken to the pan.
- Serve with the lime wedges.
Ingredients
- 125g/4oz long-grain rice preferably Jasmine rice
- 1 tbsp olive oil
- 1 chicken breast, cut into very thin strips (or 200g of raw pork loin or 230g of raw prawns)
- ½ tbsp runny honey
- 1 small onion, finely chopped
- 1 courgette, finely chopped
- 1 small red pepper, finely chopped
- 1 small green pepper
- 1 celery sticks, finely chopped
- 1cm/½in piece fresh root ginger, peeled and finely grated
- 60gms of cashew nuts
- 1 garlic cloves, crushed
- 1 tbsp medium curry powder
- 2 tbsp soy sauce
- 1 tbsp sweet chilli sauce
- ½ lime, juice only
- salt and freshly ground black pepper
- 2 lime wedges, to serve
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