Pineapple Cashew Chicken Rice

Method

1. Cook the Rice

   • Rinse the rice in a sieve under cold water until the water runs mostly clear, then put it in a saucepan with 375 ml cold water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 10 mins; remove from the heat, leave covered for 10 mins, then fluff with a fork.

2. Prepare the Chicken and Vegetables

   • Cut the chicken breast fillets into 2cm pieces. Halve the baby corn lengthways. Halve the red pepper, remove the core and seeds, then cut it into 2cm pieces.
   • Peel and finely grate the garlic cloves. Drain the pineapple chunks, reserving 3 tbsp juice.

3. Mix the Pineapple Sauce

   • Stir the reserved pineapple juice, sweet chilli sauce, light soy sauce, rice vinegar and 2 tbsp water together in a small bowl.
   • Keep the sauce beside the hob so it is ready when the chicken is cooked.

4. Stir-Fry the Chicken

   • Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Cook the chicken for 6 mins until browned.
   • Add the baby corn and red pepper and cook for 4 mins. Add the garlic and pineapple chunks for the final 1 min.

5. Glaze and Serve

   • Pour in the pineapple sauce and bubble for 2–3 mins until glossy. Check the chicken reaches 75°C.
   • Fluff the rice and serve with the pineapple chicken. Roughly chop the cashews and scatter them over the adult portions.