15 minute meal: Chicken fried rice

CHICKEN FRIED RICE
1 tbsp each: orange juice, soy sauce, cornflour
1 tsp sugar
400g skinned and boned chicken thighs, thinly sliced
Oil for frying
4 cups cooked long-grain rice
1 cup frozen peas
1/2 cup toasted cashew nuts
1 spring onion, diagonally sliced
Mix the juice, soy sauce, cornflour and sugar. Add the chicken and stir until well-coated.
Heat one tablespoon of oil in a large, non-stick frying pan. Stir-fry the chicken in batches until cooked, about two to three minutes. Remove to a plate.
Wipe the pan clean. Add two teaspoons of oil to the pan and add the rice. Stir-fry for two minutes, until all the grains are separated. Add the peas and heat through.
Return the chicken to the pan, together with the cashew nuts and spring onion. Heat through.
- Serves 4