Cashew chicken with zucchini and carrots

Ingredients

For 1 serving

• Chicken breast130 g
• Cashews15 g
• Zucchini150 g
• Carrots50 g
• Spring onions1
• Tamari1 tablespoon
• Honey1 teaspoon
• Brown rice60 g
• Peanut oil2 teaspoons
• Saltto taste

Contains: nuts, soy,

In season: June – September

Method

1. Rinse the brown rice and cook it in plenty of boiling salted water for about 30 minutes, until tender but with a little bite; drain.
2. Meanwhile cut the chicken breast into cubes of about 2 cm; trim the courgettes and slice into 5 mm rounds, peel the carrots and slice thinly; slice the spring onion.
3. With 10 minutes left on the rice, heat the groundnut oil in a wok or frying pan over high heat and stir-fry the chicken for 4 minutes, until golden on all sides.
4. Add the courgettes and carrots and cook for 4 minutes over medium-high heat, stirring, until tender but still crisp.
5. Add the tamari, honey, cashews and spring onion and toss for 1 minute, until the sauce comes together and glazes the chicken; serve with the rice.