Chinese-style Chicken with Cashew Nuts and Rice

(SERVES 4)

• 225 g/8 oz/1 cup long-grain rice
• 25 g/1 oz/2 low-fat spread
• 225 g/8 oz boneless chicken thighs, skinned and cut into neat strips
• 1 bunch of spring onions (scallions), diagonally sliced
• (scallions), diagonally sliced
• 2 carrots, grated
• 275 g/10 oz/ 2 ½ cups bean sprouts
• 25 g/1 oz/ ¼ cup raw cashew nuts
• 300 ml/ ½ pt 1 ¼ cups chicken stock, made with 1 stock cube
• 15 ml/1 tbsp corn flour (cornstarch)
• 15 ml/1 tbsp soy sauce

Boil the rice in lightly salted water according to the packet directions. Drain, rinse the
boiling water and drain again. Meanwhile, melt the low-fat spread in a large frying pan
(skillet) or work. Add the chicken, onions and carrots and stir-fry for 5 minutes. Add the
bean sprouts and cook, stirring, for 3 minutes. Add the cashew nuts and stock. Blend to the
cornflour with the soy sauce stir in. Bring to the boil and crook for 2 minutes. Spoon the
rice on to four warmed serving plates. Spoon the chicken mixture to one side and serve
straight away.