Chinese Cashew Chicken & Basmati Rice

Trim, then roughly chop the spring onions

Top, tail, peel and slice the carrot[s] in half lengthways then slice diagonally into half-moons

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic

Chop the chicken thighs into small, bite-sized pieces then add to a bowl with the cornflour and and give everything a good mix up until the chicken is fully coated

Heat a large, wide-based pan (preferably non-stick with a matching lid), with a very generous drizzle of vegetable oil over a high heat

Once the pan is hot, add the coated chicken thigh pieces and the soy sauce to the pan and cook for 4-5 min on each side until the chicken has started to brown and crisp

Meanwhile, add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Once the chicken is lightly browned, add the carrot half-moons and half of the spring onion (save the rest for later!) and cook for 2-3 min until softened

Once the carrot and spring onion have softened, reduce the heat to medium, add the chopped ginger, garlic and cashew nuts and cook for 1-2 min or until fragrant

Add the Chinese rice wine to the pan and cook for 30 secs

Add the hoisin sauce and 150ml [250ml] water to the pan, give everything a good mix up and cook for 2-3 min until thickened and the chicken is cooked through (no pink meat!)

Tip: Add another splash of water if it's looking a little thick!

Once the sauce has thickened, stir through the toasted sesame oil and remaining spring onion – this is your Chinese cashew chicken