Steamed Chicken & Cashew

Serves 4

• 400g chicken, cut into tenderloins

• 3 tablespoons Gourmet Garden Thai Blend

• 1 litre water

• 1 cup (185g) basmati rice

• 1 carrot, sliced into 1cm discs

• 200g broccoli florets

• 1/2 cup (60g) raw cashews

• 2 tablespoons ketjap manis

Cover the chicken with the Thai blend and marinate in the fridge for 30 minutes. Place the water in the thermo bowl. Insert the filter basket with rice. Place the veggies in the steamer, first the carrot then the broccoli, then the cashews. Insert the black mesh tray and lay the chicken in it. Cover with the lid.

images 18 minutes

Images

Unlock the steamer and set aside. Remove the bowl of rice with the aid of the spatula handle. Spoon even amounts of rice onto plates, drizzle with ketjap manis, top with veggies and chicken and enjoy.

TIP: Ketjap manis is a sweet syrupy soy sauce found in the Asian isle of most major supermarkets … It’s just lovely!