Teriyaki Chicken

Stir ½ tsp of salt and the coconut powder into the boiling water. Add your rice to the pot, cover with a lid and cook for 10 mins then remove the pot from the heat and leave to rest for 10 mins. Don’t peek under the lid until the 20 mins are up!

Put a non-stick frying pan on medium-high heat and toast the cashew nuts. Tip: Watch your nuts like a sheepdog watching its flock, because they can burn really easily. Remove them from the pan and keep to the side for later.

Peel the piece of ginger using the edge of a spoon. Now finely chop up the peeled ginger.

To make your teriyaki sauce, simply mix the garlic, ginger, honey and soy sauce together thoroughly in a bowl with 2 tbsp of water.

Put 2 tbsp of oil in your frying pan (you can use the ones you toasted your cashews in - no need to wash!) on medium heat and add your cabbage along with 1/2 tsp of salt and a good grind of pepper. Cook for 5-7 mins until it has cooked down.

In the meantime, heat 2 tbsp of olive oil in your another frying pan on high heat until it is almost smoking. Cook your chicken in two batches for 2-3 mins to brown it off. Tip: Cooking it in batches will mean the pan isn’t overcrowded, so the meat will brown off instead of stewing.

Put all the chicken back into the pan and add in the teriyaki sauce. Continue to cook for 2-3 mins. When the cabbage has cooked down, add it to the chicken and stir everything together.