Caramelised Chicken and Aubergine Stir-Fry

a) Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

b) Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

c) Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

a) In the meantime, in a small bowl, mix half the cornflour with the water for the cornflour (see pantry for amount) - this is your cornflour slurry. 

b) Add the diced chicken to a medium bowl with the remaining cornflour. Season with salt and pepper, then toss to coat. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

c) Heat a drizzle of oil in a large frying pan on medium-high heat.

d) Once hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Once the tofu is golden, stir in the hoisin sauce, ketjap manis, soy sauce, tomato ketchup, honey and water for the sauce (see pantry for all three amounts). 

b) Bring to the boil, then lower the heat.

c) Stir in the cornflour slurry and simmer until thickened, 1-2 mins. 

d) Once thickened, removed from the heat. 

a) Once the aubergine is ready, stir it into the chicken pan.

b) Add a splash more water if it has become a little too thick and reheat if needed. 

c) Once the rice is ready, fluff it up with a fork. Stir in the peas, then pop the lid back on until the peas are heated through, 1-2 mins.