Sweet Sambal-Hoisin Chicken and Jasmine Rice

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Trim the green beans, then cut into thirds. Peel and grate the garlic (or use a garlic press).

Pop the cornflour into a large bowl and season with salt and pepper. Add the diced chicken to the bowl and toss to coat completely in the cornflour. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the chicken and fry until golden brown on the outside, 6-8 mins total. Turn every 2-3 mins.

Meanwhile, in a small bowl, combine the soy sauce, sambal paste (add less if you'd prefer things milder), hoisin sauce, honey and the water for the sauce (see pantry for amount). Set your sticky sauce aside. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Once the chicken is browned, transfer to a plate lined with kitchen paper. 

Return the (now empty) pan to medium-high heat with a drizzle of oil.

Once hot, add the sliced pepper and green beans. Stir-fry until starting to soften, 3-4 mins. Add the garlic and fry for 30 secs more.

Add your chicken back into the veg pan and pour in your sticky sauce, then bring to the boil. Reduce the heat to medium, then simmer until the sauce has thickened and the chicken is cooked through, 4-5 mins. 

Add a splash of water to loosen the sauce if needed. IMPORTANT: The chicken is cooked when no longer pink in the middle.