Sweet Chilli Chicken and Cashew Stirfry

Place the rice and 1 ¼ cups (310ml) cold water in a saucepan over high heat. Bring to the boil then cover with a tight-fitting lid and reduce heat to low. Cook for 15 minutes then remove rice from heat and set aside.

Roughly chop snow peas into thirds. Cut spring onion into 5cm lengths. Cut bok choy into bite-sized pieces.

Cut chicken thighs into thirds and toss them with cornflour. Heat oil in a wok or large frypan over medium-high heat. Season chicken with salt flakes and add to wok. Cook, turning chicken pieces over, for 8-10 minutes or until golden and crisp all over.

Add sweet chilli sauce, sesame oil and soy sauce to the wok and turn the chicken pieces over until completely coated and saucey.

Add snow peas, spring onions and bok choy and cook, tossing to coat everything well in the sauce, for 2-3 minutes or until cooked through. Don’t overcook the vegetables here, you want them to be green and a little crisp.

In the last minute of cooking, add cashews to the pan. Divide rice between serving bowls and top with the chilli chicken cashew stir-fry.