Sticky Hoisin Glazed Chicken

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

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

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).

Return the frying pan to medium-high heat with a drizzle of oil. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the garlic, turn the heat down to medium and cook for 1 min, then add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins, squeezing over some lime juice from a lime wedge. 

Once tender, remove the pan from the heat and set the beans aside. Cover to keep warm.

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.

Wipe out the frying pan, then heat a drizzle of oil on medium-high heat. Once hot, lay in the chicken. Fry until golden brown, 5-6 mins each side.

Once cooked, add the hoisin glaze to the pan and toss to coat the chicken evenly. Cook for a further 2-3 mins, until the glaze is sticky. IIMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

While the chicken cooks, pop the mayo and sriracha into a small bowl along with the water for the mayo (see pantry for amount).

Mix to combine and set aside your sriracha mayo.