This is a delicious recipe, it is from the Everyday  Cooking cookbook, with a few changes.  Although it looks a bit fiddly, trust me you will be happy with the results!  The vegetables listed below are suggestions only – use whatever veggies you have in the fridge.

Chicken & Cashews

Ingredients

900g water

200g basmati rice (rinsed in basket until water runs clear)

300g chicken breast, chopped into smallish cubes

1 tablespoon soy sauce

1 tablespoon honey

½ teaspoon sesame oil

broccoli florets

1 carrot, thinly sliced

1 celery stick thinly sliced

½ red onion cut into wedges

¼ cabbage shredded

½ red capsicum thinly sliced

½ small can bamboo shoots

1 tablespoon sesame seeds

50g unsalted cashews

Sauce Ingredients

300g cooking liquid (reserved from steaming)

40g cornflour

2 tablespoons soy sauce

1 tablespoon stock concentrate

50 g dry sherry

Method

Place water in thermomix bowl and insert basket with rice.  Place chicken in bottom of varoma dish and mix in soy sauce, honey and sesame oil to coat, then cook for 15 minutes at Varoma temperature on speed 4  Ensure some of the holes in the varoma tray are not covered to allow the steam to get through

Remove rice and place in thermoserver to keep warm

Place vegetables in varoma tray and sprinkle with sesame seeds, cashews and sesame oil.  Stir chicken in varoma dish to ensure even cooking.  Place varoma tray on varoma dish and cover with lid.  Cook for a further 15 minutes at Varoma temperature on speed 4.  If there isn’t enough room for all veggies in the varoma tray, add the harder veggies (carrot etc) to the varoma dish with the chicken.

Once cooked, place the chicken and veggies in a covered serving bowl to keep warm

To make the sauce, tip out liquid used for steaming ,and reserve 300g.  Place reserved cooking liquid, corn flour, soy sauce, stock concentrate and sherry into thermomix bowl and cook for 3 minutes at 100°C speed 5

Pour sauce over chicken and vegetables and serve with rice.

Serves: 5

Approximate calories per serve:360