Chicken cashew stir-fry recipe
 A healthy stir-fry recipe should be in everyone's arsenal. Chicken is a great lean protein to use, plus the addition of five-spice to the rice gives a nice twist to a plain staple! Each serving provides 590kcal, 40g protein, 61g carbohydrate (of which 8g sugars), 19g sat (of which 4g saturates), 4g fibre and 0.4g salt. 2 tsp five-spice powder 250g/9oz brown or basmati rice or quinoa125g/4½oz cashews1 tbsp sunflower oil2 large boneless, skinless chicken breasts (about 225g/8oz each), cut into bite-sized chunksflaked sea salt and freshly ground black pepper2-3 peppers, mixed colours, cut into strips 1 bunch spring onions, trimmed and cut into 3cm/1¼in pieces2-3 red chillies, deseeded (if preferred for less heat) and cut into long strips 3cm/1¼in piece fresh root ginger, peeled and cut into thin matchsticks2 garlic cloves, finely chopped1 tsp cornflour100ml/3½fl oz chicken stock3 tbsp hoisin sauce (alternatively use soy sauce)large handful basil leaves 2 tsp five-spice powder 250g/9oz brown 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 Method 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. 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. 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. 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. 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. 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. 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. 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.