A little sticky chicky brings chilli sauce sweetness to your weeknight with this crowd-pleaser of a stir-fry. It's all crunch and crispness with moreish cashews and tender greens tumbled over fluffy jasmine rice. It's a wok star you'll want to play on repeat.
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Cover with a tight-fitting lid, reduce heat to low and cook for 15 minutes. Remove rice from heat and drain. Set aside and keep warm. While rice is cooking, continue with step 2.
Trim and roughly chop snow peas into thirds. Cut spring onion into 5cm lengths. Cut bok choy into bite-sized pieces.
Cut chicken into thirds and toss with cornflour. Heat vegetable oil in a wok or large frypan over medium-high heat. Season chicken with salt flakes and cook, turning, for 8–10 minutes or until golden and crisp.
Add sweet chilli sauce, sesame oil and soy sauce and turn chicken to completely coat in sauce.
Add snow peas, spring onion and bok choy and cook, tossing to coat, for 2–3 minutes or until just cooked through.
In the last 1 minute of cooking, add cashews to pan and toss to coat. Divide rice between bowls and top with stir-fry.