Sizzling Chicken Cashew Stir-Fry With Cauliflower Rice

Before you start cooking, take your chicken out of the fridge, open the packet and let it air, add your basmati rice and cauliflower rice to a pot with a lid with 160ml [250ml] [300ml] cold water 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 done, remove from the heat and set aside (lid on) to steam until serving

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut them into bite-size pieces

Peel and finely chop (or grate) your garlic

Cut your red chilli[es] in half lengthways, de-seed (scrape the seeds out with a teaspoon) and chop finely

Top, tail and slice your spring onions finely

Boil half a kettle

Add your diced chicken to a mixing bowl

Dissolve your chicken stock mix in 50ml [75ml] [100ml] boiled water

Crack your egg[s] into the chicken

Add your cornflour and a pinch of salt and pepper, then give everything a good mix up – this is your chicken & egg mixture

Heat a large pan (or wok) over a medium-high heat

Once hot, add your cashews and cook for 3 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!

Once toasted, transfer them to a plate and reserve the pan

Return the pan to a high heat with a drizzle of vegetable oil

Once hot, add the chicken & egg mixture, allow the egg to settle for 3 min, then turn the chicken and cook for 7-9 min or until cooked through (no pink meat!)

Once cooked, transfer the chicken to a plate and set aside

Return the pan to a high heat with a generous drizzle of vegetable oil and the chopped garlic, then once hot, add the chopped pepper and chilli (can't handle the heat? Go easy!) and cook for 1-2 min, stirring constantly, then add the stock, then reduce the heat to medium and cook until the stock has reduced by half

Once the stock has reduced by half, return the cooked chicken to the pan, along with the sliced spring onion and soy sauce, then cook for 1-2 min – this is your sizzling chicken stir-fry