It looks very very tasty doesn't it ? Bon appétit!

Ingredients (serves 1)
400g Chicken Breast
1 Lemon
1/2 cup cashew nuts
2 Cloves Garlic
1 green chilli pepper
1/3 Cup mild rice vinegar
1 Tablespoon Smoked Paprika (sweet)
2 Tablespoon Seasame Oil
1 teaspoon corn starch
1 teaspoon sweet chilli sauce
2 Tablespoon Ground Nut (peanut) oil
1/2 cup Thai Fragrant Rice

Instructions
Peel then finely chop the garlic cloves (or use a press).
Slice the green chilli pepper
Slice the chicken into 1cm thick strips
Add the chili, garlic and seasame oil to the chicken, stir with a fork or spoon and ensure the chicken is coated. Cover and refrigerate for three hours, or preferably overnight.

Squeeze the lemon and extract the juice. Add five tablespoons of lemon juice to the rice wine. Add the paprika, sweet chilli sauce and corn starch, and mix vigorously.

Gently toast the cashew nuts over a medium heat until golden brown.

Wash the rice three or four times, until the water runs clear. Then allow to soak for a few hours (or preferably overnight). Drain excees water then add 1 cup of water. (Always use twice as much water as rice). Cook the rice over a medium heat until the water starts to boil, then place the lid on the pan, turn the heat down and simmer for ten minutes. After ten minutes, remove the lid and check the rice. Replace the lid and allow another five minutes if the rice is not done.

Add the ground nut oil to the wok, and allow to heat. Stir fry the chicken for a few minutes until it is cooked, then the rice vinegar mixture to the wok and continue stir frying until the mixture starts to boil. Add the cashew nuts to the mixture and serve.

WARNING: Contains NUTS