Chicken with Cashews and Basmati Rice

Rinse the rice under running water until the water runs clear. Pour it into a pot, add water and a pinch of salt. Bring to a boil, then reduce the heat to minimum, cover, and cook for 10–12 minutes (or according to package instructions). Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

While the rice is cooking, mix the chicken cubes in a bowl with salt, pepper, and 1 tablespoon of cornstarch. Mix well for a crispy crust.

In a small bowl, mix the soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and the water-cornstarch mixture.

Heat oil in a large pan. Add the chicken in a single layer. Cook for 3–4 minutes on each side until golden brown. Remove from the pan.

In the same pan, add the bell pepper and broccoli (add a tablespoon of water for steam if needed). Sauté for 3–5 minutes. Return the chicken, add the cashews, and pour in the sauce. Cook for 1–2 minutes until thickened.

First place a bed of cooked rice on the plate, then top with the chicken and vegetables. Garnish with spring onion and sesame seeds.