Step 1: Combine the coriander, garlic, turmeric, pepper and oil in a bowl.
Step 2: Place the chicken in a shallow bowl and spread the marinade over to coat evenly and cover with plastic wrap and marinate in the fridge for at least 15 minutes
Step 3: Meanwhile, working in batches, steam the vegetables in a steamer basket over a saucepan of simmering water.
Step 4: Steam the bok choy for 2 minutes or until wilted, and the corn, peas and beans for 3 minutes or until tender but crisp and set aside.
Step 5: Heat a non-stick, heavy based frying pan over medium heat and working in batches, add the chicken and cook for 3 to 4 minutes until a crust forms and the outside is golden and carefully turn over and cook for another 2 to 3 minutes or until a crust forms and the chicken is cooked, reduce the heat to low-medium if necessary and transfer to a plate.
Step 6: Add the cashews to the pan and cook, stirring, for 2 minutes, until lightly toasted and then add the chicken back in with the steamed vegetables and fish sauce to the pan and stir for 30 seconds to coat.
Step 7: Divide the rice among 4 bowls and top each with one quarter of the chicken, cashews and vegetables and serve immediately.
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