Ginger chicken bowl with Venere rice, snow peas and cashews

Ingredients

For 1 serving

• Black rice65 g
• Chicken breast130 g
• Snow peas120 g
• Carrots50 g
• Cashews12 g
• Ginger5 g
• Soy sauce15 ml
• Peanut oil7 g
• Garlic1 clove

Contains: gluten, nuts, soy,

In season: April – June

Method

1. Rinse the black Venere rice, add it to a pan of boiling water and cook over medium heat for about 40 minutes, until the grains are tender but firm; drain.
2. Meanwhile toast the cashews in a dry pan over medium heat for 2–3 minutes, until golden; set aside.
3. Cut the chicken breast into strips; top and tail the mangetout, pulling off the side string; peel the carrot and cut it into sticks; peel and chop the garlic and ginger.
4. When the rice is almost ready, heat the groundnut oil in the pan over high heat and stir-fry the chicken with the garlic and ginger for 5 minutes, until golden and no longer pink inside.
5. Add the mangetout and carrot and cook for another 3 minutes, splashing in the soy sauce, until the vegetables are bright and still crunchy.
6. Serve the chicken and vegetables over the rice and finish with the cashews.