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

Method

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.

Tip

Kecap manis is sweet soy sauce and can be found in the international aisle of the supermarket.

Nutrition Guide

Per Serve: Energy (cal): 400cal; Protein: 28.9g; Fat: 6.7g; Saturated Fat: 1.2g; Carbohydrate: 52.7g; Sugar: 6.2g; Sodium: 852.5mg.