A weeknight play on classic flavours from your local Chinese restaurant, this honey and sesame-tossed chicken with crisp greens and textural cashews is made all the better for not arriving in a plastic takeaway container. Spooned over fluffy rice, it's a crave-worthy win.
Place rice and 1¼ cups (310ml) cold water in a saucepan over high heat and bring to the boil. Cover with a tight-fitting lid and reduce heat to low. Cook for 15 minutes or until rice is tender. Remove rice from heat and set aside. While the rice is cooking, continue with step 2.
Trim tops from snow peas. Cut spring onion into 5cm lengths. Cut bok choy into bite-sized pieces.
Cut chicken thighs into bite-sized pieces and toss with cornflour and a sprinkle of salt. Heat a frypan or wok over medium-high heat, add vegetable oil and chicken and cook, turning chicken, for 8–10 minutes or until golden and crisp.
While the chicken is cooking, finely zest and juice lemon and place in a bowl. Add honey, sesame oil and soy sauce to the bowl and stir to combine. Add the honey mixture to the wok and turn the chicken pieces over until completely coated.
Add snow peas, spring onions and bok choy and cook, tossing to coat ingredients in the sauce, for 2–3 minutes or until cooked through.
In the last minute of cooking, add cashews to the pan. Divide rice between serving bowls and top with the honey chicken cashew stir-fry.