Crispy Chilli Chicken

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
• Crusty bread, to serve
• Dressed green salad, to serve
• Fresh parsley, to serve
• steamed jasmine rice, to serve
• cucumber and spring onion salad, to serve
• prawn crackers, to serve

Method

1. Toss the chicken strips in the cornflour with a generous pinch of salt and black pepper until every piece is coated in a fine, dry dusting.
2. Heat the vegetable oil in a wok or large frying pan over high heat. Lay the chicken in a single layer — don't overcrowd. Fry undisturbed for 2–3 minutes until the cornflour turns crisp and deep golden on the bottom. Flip and fry another 2 minutes until cooked through. Lift out and set aside.
3. Drop the heat to medium-high. Add the garlic and ginger to the wok and stir-fry for 30 seconds until fragrant. Tip in the mangetout and edamame and stir-fry for 2 minutes — you want the mangetout still snappy and the edamame bright green.
4. Stir the sweet chilli, soy and honey together in a small bowl. Pour into the wok, let it bubble for 20 seconds, then return the crispy chicken and toss for 1 minute until everything is glossy and sticky.
5. Heat the rice pouches according to the pack.
6. Pile the rice into bowls, spoon over the crispy chilli chicken, and finish with spring onions, toasted sesame seeds and a wedge of lime alongside cucumber salad and prawn crackers.