Contains: Soy, Sulphites, Sesame, Tree Nuts
May Contain: Mustard, Wheat, Gluten, Milk, Egg, Peanuts, Fish, Shellfish
Pat chicken tenders dry on paper towel. Slice chicken into 1 inch pieces. In a medium bowl, mix sesame oil and half of both the soy sauce and white cooking wine. Season with black pepper. Add cornstarch and stir until there are no lumps. Add chicken pieces and set aside to marinate.
Empty rice into a fine mesh sieve and rinse under cold water. Add rice to a small pot with 1 1/2 cups (3 cups for 4 servings) salted water and bring to a boil. Reduce heat to low and cover with a lid. Cook for 16-18 minutes or until grains are tender.
Prepare Vegetables + Sambal Sauce
Wash and cut bell pepper in half. Remove seeds and cut into ¾ inch pieces. Wash green onions and thinly slice. In a small bowl, whisk together garlic, ginger, honey, half of the sambal oelek to taste, remaining soy sauce and white cooking wine.
Cook Stir Fry
Heat 1 tbsp. (2 tbsp. for 4 servings) oil in a large skillet over medium-high heat. Once hot, add chicken. Cook for 4-5 minutes, turning once or twice, until meat is no longer pink. Add bell pepper and red onion. Cook for 2-3 minutes, until vegetables have softened. Add cashews and sambal soy mixture to skillet. Mix evenly and scrape bottom of pan to loosen any browned bits. Cook for 3-4 minutes, until cashews are hot.
Plate + Serve
Spoon rice evenly into bowls. Add chicken stir fry on top. Drizzle with remaining sambal oelek to taste. Sprinkle everything with sliced green onions. Enjoy!