Coconut cashew rice with sticky chicken skewers

Ingredients:

• 2 cups (500ml) jasmine rice 
• 1 can (400g) coconut milk 
• 1 cup (250ml) water 
• ½ Tbsp (7ml) fine salt 
• 2 cardamom pods, crushed (optional) 
• 1 star anise 
• ½ packet (50g) cashew nuts, toasted and roughly chopped 
• Handful fresh coconut shavings 

• 6 (about 600g) PnP free-range chicken breast fillets 
• Salt and milled pepper 
• Olive oil or canola oil, for frying 
• Grated peel of 2 limes + wedges for serving 
• Fresh coriander, for serving 

Sticky sauce: 

• ⅓ cup (80g) soy sauce
• Juice (60ml) and grated peel of 2 limes
• 3 Tbsp (45ml) honey 
  2cm knob fresh ginger, finely grated
• 3 cloves garlic, grated
• Pinch chilli flakes (optional) 

Method 

1. Rinse rice in a sieve under cold running water until it runs clear. 
2. Combine coconut milk, water, salt and spices in a medium-sized pot and bring to a boil. 
3. Add rice and stir to distribute evenly. 
4. Simmer over medium heat for 15-20 minutes, not stirring, until almost all liquid is absorbed. Remove from heat, cover and keep warm. 
5. Slice chicken breasts into ribbons, thread on 4 skewers and season. 
6. Heat oil in a pan on high heat and sear chicken to brown on all sides, about 4 minutes.  
7. Combine sauce ingredients and pour over chicken, cooking for 8-10 minutes until sauce thickens. 
8. Fluff up rice using a fork and stir in cashews and coconut flakes. 
9. Serve chicken on rice, scattered with lime peel and wedges and coriander. 

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