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509 kcalories, protein 52.7g, carbohydrate 57.8g, fat 9.1 g, saturated fat 1.6g, fibre 2.6g, salt 5.01 g

1. Toast the cashews in a frying pan until lightly golden.
2. Stir-fry the chicken in a non-stick pan or wok with the honey and soy sauce for 5-6 minutes. Add the spring onion and red pepper and cook for a couple more minutes, then add the lime juice.
3. Meanwhile, microwave the rice according to packet instructions, stir through the cashew nuts and coriander and serve with the chicken.

Recipe Extra

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You can use whatever vegetables you have knocking around for this. Try baby sweetcorn, mushrooms or mangetout. http://www.cake-recipe.org