Cook the basmati rice according to the package instructions and let it cool.
Dice the chicken breasts and place them in a bowl. Add 30ml of soy sauce, paprika powder, garlic powder, and the juice of 1/4 of a lemon. Mix thoroughly to combine and let it marinate for a few minutes.
Add olive oil to a pan and fry the chicken. Once cooked through, reduce the heat, add 7g of honey, mix well, and remove the chicken from the pan.
In the same pan, quickly sauté the sliced leek and diced red bell pepper. Add a splash of water and cook for a few minutes until the vegetables soften.
Add the cooled, cooked rice to the vegetables. Stir well, then add 30ml of soy sauce, the juice of 1/4 of a lemon, and 7g of honey.
Return the cooked chicken to the pan and toss to combine. Sprinkle with cashews. Optionally, garnish with chopped spring onion and a drizzle of the remaining soy sauce before serving.
Cook it hands-free.
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