Step 1 Place a large saucepan over medium heat and spray with oil. Cook onion, stirring occasionally, for 3–4 minutes, or until soft.
Step 2 Add garlic, lemon zest and chilli flakes. Cook, stirring, for 1 minute.
Step 3 Add rice and stir to coat grains in onion and herbs. Add stock and 1 cup water and bring to the boil. Cover, reduce heat and simmer for 35–40 minutes, or until stock is almost evaporated and rice is nearly al dente.
Step 4 Meanwhile, place a frying pan over high heat and spray with oil. Cook chicken, in batches, for 2–3 minutes or until golden brown. Remove and set aside.
Step 5 Remove rice from heat and remove lid. Add asparagus and snow peas, then quickly replace lid and then set aside to steam for 5 minutes.
Step 6 Fluff rice with a fork, add the chicken and cashews. Stir through, then serve.