Ingredients
Scale
- 3 cups of chicken stock
- 1 cup of long grain white rice
- 1/2 cup hoisin sauce
- 1 tablespoon brown sugar
- 600g chicken breast, cubed
- 1 carrot, thinly sliced
- 1 cup broccoli, in florets
- 3 tablespoons peanut oil
- 1/4 cup sesame seeds
- 1 cup cashew nuts
- 2 tablespoons of Chinese five spice powder
- 6 green onions, thinly sliced
Instructions
- Add chicken stock to a medium saucepan and bring to the boil.
- Rinse rice well then add rice to saucepan, stir. Cover with a lid and reduce the heat to low.
- Cook rice for 11-12 minutes.
- Remove the pan from the heat but don’t lift the lid (as you don’t want to lose the steam).
- Keep covered for 10-15 minutes or until the rice is tender and the stock has absorbed.
- Meanwhile, in a bowl mix together the hoisin sauce and sugar, stir.
- Add cubed chicken to the bowl, toss to coat through the sauce mixture.
- Heat 1 tablespoon peanut oil in a frying pan over medium heat.
- Place chicken into pan and brown chicken for 3-4 minutes or until golden.
- Add carrot and broccoli to pan, continue cooking with chicken for 4-6 minutes or until vegetables tender.
- While chicken is cooking place remaining oil, sesame seeds and cashews in the microwave safe heatproof bowl. Cook on high for 3-5 minutes, stirring every minute until lightly golden.
- Stir nuts through
chicken mixture. - Sprinkle spice and onions into the cooked rice and stir to combine.
- Serve chicken over rice.
