I made a batch of Jasmin rice to go along with cashew chicken. I think next time I will use chicken stock with the rice as I found it to be a little bland.
As it turns out, I felt it to be lacking a little something. I was worried it would be too salty but in the end I think the blandness of the rice took away from the seasoning of the sauce. I used a low sodium soy sauce as well, maybe regular soy sauce might have given it an extra kick. Next time I think I might try and use a touch of sesame oil instead of vegetable oil when frying the chicken and onions. Maybe a touch more garlic might help as well.
For a first effort it wasn't too bad.