Chicken, veggie and cashew stir-fry

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1 tbs peanut oil
500g chicken breast
1 cup of brown rice
2 tbs sweet chill sauce
1 ½ tbs salt-reduced soy sauce
1 ½ tbs hoisin
1 tsp cornflour
1 head of broccoli, cut into florets
1 medium carrot, cut into matchsticks
1 small onion, diced
1 garlic clove, crushed
¼ cup of cashews





  1. Thoroughly wash one cup of brown rice, using cold water and place in a large saucepan. Cook following packet instructions.
  2. Heat half the oil in the frying pan over high heat and stir-fry chicken for 5-7 minutes or until cooked. Transfer to heatproof bowl and season with salt and pepper, if desired.
  3. Place soy sauce, hoisin sauce, sweet chilli sauce and cornflour in a small bowl and stir until combined.
  4. Heat remaining oil in pan over high heat. Add onion and garlic and cook for 2-3 minutes, or until onion has softened. Add broccoli and carrot and stir-fry for 3 minutes.
  5. Add chicken, sauce mixture and cashews to the pan. Mix until combined and the chicken is heated through.
  6. Divide rice and stir-fry among bowls and serve.

Notes: You can add any vegetables you like, such as baby corn or snow peas but you may need to make extra sauce or lessen the serving of broccoli and carrot.

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