Soy Lemongrass Chicken and Rice

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the chicken to the pan and season with salt and pepper.
c) Fry until golden brown on the outside and cooked through, 8-10 mins, stirring occasionally. IMPORTANT: Wash your hands after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

a) Add the coleslaw mix to the chicken. Cook until slightly softened, 1-2 mins. Add a drizzle of oil if needed.
b) Meanwhile, roughly chop the coriander (stalks and all).

a) In a small bowl, combine the ginger, garlic & lemongrass puree, ketjap manis, rice vinegar and sambal (use less sambal if you'd prefer things milder).
b) Mix in the water for the sauce (see pantry for amount), then set aside.

a) When the chicken is cooked, stir the sauce mixture into the pan and cook until thickened slightly, 1-2 mins.
b) Add a splash of water if it's a little too thick.
c) Taste and season with salt and pepper if needed.