Thai Chilli & Basil Chicken Stir Fry with Snow Peas and Steamed Rice

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Tip! Taste the rice; if it is still too firm, add a few more tablespoons of water.

Dice chicken into bite sized pieces. Mince ginger and garlic. Finely slice chilli (discard seeds for milder heat). Pick basil leaves, discard stems. Top and tail snow peas removing the tough string. Slice carrots into matchsticks.

Tip! Top and tailing just means to cut of the bottom (if necessary, if it's nice just leave it on) and trimming the top which helps you then remove the string.

Heat a wok or pan over high heat. Add enough oil to coat the botom of the pan and add the chicken. Cook for 2-3 minutes until just cooked through. Set aside and keep warm. Wipe out pan for Step 3.

Add a drizzle of oil to the pan and heat over medium high heat. Add the ginger and garlic and cook for 30 seconds until fragrant. Add the Thai stir fry sauce and cook, stirring for a minute or two until slightly reduced. Add carrots and snow peas and cook for 2 minutes. Add chicken back for a minute or two until warmed through and coated with the sauce.

Tip! If you like a thickened sauce combine 1tsp of cornflour with 2tbsp of water and add with the stir fry sauce.

Add the chilli, most of the basil and cashews to the stir fry and taste for seasoning, adding salt and pepper as needed. Divide rice amongst bowls, top with stir fry and any remaining basil leaves.

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Tip! Taste the rice; if it is still too firm, add a few more tablespoons of water.

Dice chicken into bite sized pieces. Mince ginger and garlic. Finely slice chilli (discard seeds for milder heat). Pick basil leaves, discard stems. Top and tail snow peas removing the tough string. Slice carrots into matchsticks.

Tip! Top and tailing just means to cut of the bottom (if necessary, if it's nice just leave it on) and trimming the top which helps you then remove the string.

Heat a wok or pan over high heat. Add enough oil to coat the botom of the pan and add the chicken. Cook for 2-3 minutes until just cooked through. Set aside and keep warm. Wipe out pan for Step 3.

Add a drizzle of oil to the pan and heat over medium high heat. Add the ginger and garlic and cook for 30 seconds until fragrant. Add the Thai stir fry sauce and cook, stirring for a minute or two until slightly reduced. Add carrots and snow peas and cook for 2 minutes. Add chicken back for a minute or two until warmed through and coated with the sauce.

Tip! If you like a thickened sauce combine 1tsp of cornflour with 2tbsp of water and add with the stir fry sauce.

Add the chilli, most of the basil and cashews to the stir fry and taste for seasoning, adding salt and pepper as needed. Divide rice amongst bowls, top with stir fry and any remaining basil leaves.