Chicken has long been friends with broccoli and cashews. It's a match made in quick-cook heaven, especially when mixed up with fragrant Thai basil and jasmine rice. We've used cornflour to give the chicken a crisp coating here, but if you don't have it to-hand, it's not a deal-breaker – you'll still have bowls of saucy, fresh flavour.
Place rice in a saucepan with 310ml (1¼ cups) cold water over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Leave covered until ready to serve. While rice is cooking, continue with step 2.
Trim broccoli, cut into small florets and thinly slice stem. Cut spring onions into 3cm lengths, keeping white and green parts separate. Crush garlic. Pick basil leaves from their stems.
Trim chicken and cut into 4cm pieces. Place in a bowl with cornflour and toss to coat. Season with salt and pepper.
Heat oil in a large frypan or wok over medium-high heat. Add chicken and cook, stirring occasionally, for 6–7 minutes or until golden and almost cooked through. Add garlic and cook for 30 seconds or until fragrant.
Add broccoli and white spring onion to pan, cover with a lid, and cook for 2–3 minutes or until broccoli has softened.
Add sweet chilli sauce, soy sauce, 20ml (1 tablespoon) water, cashews, basil leaves and green spring onion to pan and cook for 1 minute or until warmed through and well coated. Divide rice between bowls and top with stir-fry.