1 cup jasmine rice
400ml coconut milk
4 cups water
1/2 cup raw cashews
4 free range chicken fillets
1 large garlic clove, crushed
4 tbsp soy sauce
4 tbsp raw honey
25g spring onions, sliced
150g portabellini mushrooms, sliced
2 tbsp lime juice
good handful of Asian baby leaf mix
Place the jasmine rice, coconut milk and water in a pot. Bring to the boil, then reduce the heat and allow to simmer with the lid off for 18 minutes or until most of the liquid has been absorbed. Turn off the heat, cover the pot and allow the rice to steam for a further 10 minutes.
While the rice is cooking heat the cashews in a dry frying pan until lightly toasted. Set aside.
Cut the chicken fillets into thin strips about 5cm long. Place in a frying pan over a medium heat and add the garlic, soy sauce and honey. Cook for 5 minutes.
Add the spring onions and mushrooms and cook for a further 5 minutes. Add the lime juice. Stir in the Asian leaves and allow them to wilt. Remove from the heat.
Stir the toasted cashews into the rice. Top with the chicken and serve immediately.
Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate