a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. 

c) Add the rice and cook for 12-13 mins. 

d) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

b) Halve, peel and chop the onion into small pieces.

c) Peel and grate the garlic (or use a garlic press). 

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken, pepper chunks and onion to the pan.

c) Stir-fry until the chicken has browned all over and the veg is starting to soften, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

a) Add the ginger puree and garlic to the chicken, lower the heat to medium and fry for 1 min.

b) Stir in the miso paste, hoisin sauce, ketjap manis and water for the sauce (see pantry for amount). 

a) Bring to the boil, then simmer gently until the chicken is cooked through and the sauce has thickened, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) When everything's ready, share the jasmine rice between your serving bowls.

b) Spoon the Beijing style chicken on top.

c) Garnish with a sprinkle of cashews.

Enjoy!