Cashew Chicken

• 1 garlic clove
• 10 g fresh root ginger, peeled, cut in round slices (2 mm)
• 400 g chicken breasts, skinless, cut in strips
  ou 400 g chicken thighs, boneless and skinless, cut in strips
• 200 g basmati rice
• 1400 g water
• 150 g broccoli florets (3-5 cm)
• 1 carrot, thinly sliced
• 3 celery stalks, cut in pieces (2 cm)
• 6 spring onions, cut in pieces (4 cm)
• ½ red pepper, cut in pieces (1 cm)
• 220 g tinned bamboo shoots, drained
• 1 Tbsp sesame seeds, plus extra for garnishing
• 50 g roasted, unsalted cashew nuts

Sauce

• 1 ½ Tbsp cornflour
• 5 g fresh root ginger, peeled, cut in round slices (2 mm)
• 2 garlic cloves
• 1 fresh red chilli, deseeded if desired (optionnel)
• 1 Tbsp groundnut oil
• 40 g soy sauce
  ou 40 g tamari
• 1 tsp sesame oil
• 2 - 3 tsp honey, to taste
• 20 g lime juice (approx. 1 lime), for serving