Sweet and Crunchy Veg Sides

Meanwhile, heat a drizzle of oil in a large frying pan or wok on medium-high heat. When hot, add the diced chicken thigh and season with salt and pepper. Fry, stirring occasionally, until browned, 4-5 mins. As the chicken sizzles away, halve the plums, remove the stones and chop each half into 1 cm chunks. Add the plums pieces to the pan with the chicken and continue cooking for a minute.

While everything is cooking, trim the bok choy then thinly slice widthways. Trim the spring onion and thinly slice. Peel and grate the garlic (or use a garlic press). Halve the red chilli, deseed and finely chop. Zest and halve the lime. Chop half the lime into wedges.

Add the bok choy, garlic and chilli to the pan. Cook, stirring regularly until the bok choy has softened, 1-2 mins.

Stir in the hoisin sauce, ketjap manis, soy sauce and honey. Add 1 tbsp water per person and squeeze in half the lime juice, ensuring everything is well coated. IMPORTANT: The chicken is cooked when no longer pink in the middle.