Ingredients

• 2 tsp five-spice powder
• 250g/9oz brown long-grain or basmati rice or quinoa
• 125g/4½oz cashews
• 1 tbsp sunflower oil
• 2 large boneless
• skinless chicken breasts (about 225g/8oz each)
• cut into bite-sized chunks
• flaked sea salt and freshly ground black pepper
• 2-3 peppers
• mixed colours
• cut into strips
• 1 bunch spring onions
• trimmed and cut into 3cm/1¼in pieces
• 2-3 red chillies
• deseeded (if preferred for less heat) and cut into long strips
• 3cm/1¼in piece fresh root ginger
• peeled and cut into thin matchsticks
• 2 garlic cloves
• finely chopped
• 1 tsp cornflour
• 100ml/3½fl oz chicken stock
• 3 tbsp hoisin sauce (alternatively use soy sauce)
• large handful basil leaves

Directions

• First cook the rice. Put the five spice in the bottom of a medium pan over a low heat. Cook for about 3-4 minutes
• or until you start to smell the aromas
• then add the rice or quinoa along with a little salt and cook it according to the pack instructions.
• Meanwhile
• put the cashew nuts in a large wok (without any oil) over a medium heat and toast for about 3-4 minutes
• giving them a shake from time to time until golden-brown all over. Then tip them onto a plate and set them aside.
• Heat the oil in the wok with the heat turned up to high. Season the chicken pieces with salt and pepper and stir-fry for about 4-5 minutes
• stirring occasionally
• until golden-brown. Add the peppers
• spring onions
• chillies and ginger
• and cook for 2-3 minutes keeping the pan moving so nothing burns. Add the garlic and cook for another minute.
• Place the cornflour in a small bowl with two teaspoons of cold water and mix to a smooth paste. Add to the stir fry along with the stock and hoisin sauce and let the sauce bubble away for 1-2 minutes
• or until it thickens slightly. Toss the toasted cashew nuts into the pan and check that the chicken is cooked through. Remove from the heat.
• The rice or quinoa should be cooked by now and so drain
• season to taste with salt and pepper and then return to the pan to keep warm if necessary.
• Spoon the rice or quinoa onto each serving plate. Spoon the stir fry between them and rip up the basil leaves to scatter over. Serve the chicken stir-fry immediately.