Chicken Fried Rice

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
b) When hot, add the diced chicken thigh, season with salt and pepper and stir-fry until browned, 6-7 mins. TIP: Cook in batches if necessary, you want it to brown, not stew. IMPORTANT: Wash your hands after handling chicken and its packaging.

a) Meanwhile, chop the sugar snap peas into 1cm pieces. Trim and thinly slice the spring onion.
b) Peel and grate the garlic (or use a garlic press).
d) Zest the lime and chop into wedges.
e) Roughly chop the peanuts.

a) Once the chicken has browned, add the sliced mushrooms to the pan and stir-fry until golden brown, 3-4 mins.
b) Add the ginger puree, sambal, garlic, sugar snaps and half the spring onion to the pan and cook for 2 mins more, stirring frequently. TIP: Add less sambal if you don't like too much heat.
c) Lower the heat to medium.

a) Once everything is cooked, stir the cooked rice into the pan and heat until piping hot, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.