Crispy Chilli Chicken with Rice

Ingredients

• 500 g chicken thigh fillets, cut into strips
• 2 tbsp cornflour
• 1 tbsp vegetable oil
• 3 cloves garlic, finely sliced
• 15 g fresh ginger, finely grated
• 3 tbsp sweet chilli sauce
• 2 tbsp soy sauce
• 1 tbsp honey
• 200 g mangetout or sugar snaps
• 2 x 250g pre-cooked jasmine rice pouches
• 3 spring onions, thinly sliced
• 1 tbsp sesame seeds, toasted
• 1 lime, cut into wedges
• Fine salt and black pepper
• 300 g cooked rice
• 200 g cucumber and spring onion salad, dressed with 1 tbsp rice vinegar and a pinch of salt
• 100 g prawn crackers

Method

1. Toss the chicken strips with the cornflour, salt and black pepper until every piece has a dry, even coating.
2. Heat the vegetable oil in a wok over a high heat. Fry the chicken in a single layer for 2 to 3 minutes without moving it, then turn and cook for another 2 minutes. Work in two batches if the pieces overlap.
3. Lower the heat slightly. Add the garlic and ginger for 30 seconds, then stir-fry the mangetout for 2 minutes so it stays crisp.
4. Mix the sweet chilli sauce, soy sauce and honey. Pour it into the wok, bubble for 20 seconds, then return the chicken and toss for 1 minute until glossy.
5. Heat the rice according to the packet and divide it between four bowls. Spoon over the chicken, then finish with spring onions, sesame seeds and lime.