Ingredients (Serves 4)
280g chicken breast, cubed
1 teaspoon sesame oil
1/2 Chinese cabbage, shredded
1/3 cup of peas
1 small red capsicum, seeds removed, diced
3 cups cooked SunRice long grain brown rice
2 tablespoons light soy sauce
2 tablespoons kecap manis
plus extra to drizzle
15g cashew nuts, lightly toasted
6 spring onions, thinly sliced on the diagonal
1 clove garlic, crushed
Step 1: Heat oil and garlic in a large wok over high heat. Brown chicken breast and then add cabbage, peas and capsicum. Stir-fry for a further 1-2 minutes.
Step 2: Add rice and cook for a further 2 minutes. Add soy, kecap manis, cashews and half the spring onions, toss to combine.
Step 3: To serve, garnish with remaining onions and drizzle with extra kecap manis.
Kecap manis is sweet soy sauce and can be found in the international aisle of the supermarket.
Per Serve: Energy (cal): 400cal; Protein: 28.9g; Fat: 6.7g; Saturated Fat: 1.2g; Carbohydrate: 52.7g; Sugar: 6.2g; Sodium: 852.5mg.
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