Sweet & Spicy Indo-Chinese Chicken Breast Stir-Fry

In the meantime, 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).

While the rice cooks, peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).

Crush the peanuts in the unopened sachet using a rolling pin.

In a medium bowl, combine the soy sauce, Chinese Five Spice, garlic, honey, sriracha, ketchup and water for the sauce (see pantry for both amounts). Set your sticky sauce aside. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 5-6 mins.

When the chicken is halfway through cooking, add the pepper chunks and green beans. Stir-fry until tender and slightly charred, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Once the veg is tender, pour the sticky sauce into the pan. Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins.

Stir through the roasted aubergine until coated in the sauce.

Remove from the heat, then taste and add more salt and pepper if needed. Add a splash of water if it's a little thick.