Thor’s Thunder Chicken

Finely chop your chilli. Tip: If you prefer less heat, remove the seeds before finely chopping! Peel and finely dice your ginger (you can also use a grater if you prefer). Separate the leaves from the bok choy. Slice your carrot in two lengthways, and slice each half into 4 lengthways again. Now slice your carrot widthways into 4cm strips.

Add your rice into the 350ml of boiling water and turn the heat to low. Cover the pan with a lid and leave on the low heat for 10 mins. Finally, remove the pan from the heat and leave to rest for 10 mins. Don’t peek under the lid until the 20 mins are up!

Chop your chicken into bite-size pieces. Combine the sugar, ginger, chilli, fish sauce and 2 tbsp of lemon juice in a bowl. Tip: A bullet chilli is quite spicy, so add more or less to taste. Add the chicken and coat all pieces well in the marinade.

Heat 1 tbsp of olive oil in a pan on high heat. Once hot, fry the chicken for about 8 mins. Spoon excessive marinade over the chicken whilst cooking, this will help the chicken absorb all the flavours.

Meanwhile, bring 3cm of water to a gentle boil in a pan. Put a colander over (but not touching) the water. Place the bok choy leaves and carrot in the colander with a lid or plate on top. Steam the vegetables for around 3 mins or until soft enough to eat (but with a slight crunch left).