date:Feb 25, 2014
ieces
1 1/2 cups (300g) brown rice, cooked to packet instructions
3/4 cup (105g) unsalted cashews, toasted
200g water chestnuts, drained, sliced
1 cup (120g) frozen peas, thawed
Method
1. Combine the chilli, garlic, vinegar, kecap manis, sweet chilli, ginger, honey, soy sauce and 1/4 cup (60ml) oil in a bowl. Add chicken and toss to coat. Cover with plastic wrap and chill for 30 minutes to marinate.
2. Combine the eggs and coriander in a small bowl and season. Heat 2 teaspoons oil in a wok ov