Annabel's Super Sweet 'N' Sour Chicken

Add the basmati rice and 350ml [700ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Meanwhile, top, tail, peel then chop the carrot[s] into matchsticks

Cut the baby corn into quarters

Cut the green beans in half 

Separate the egg yolk[s] from the egg white[s], discard the white[s]

Combine the egg yolk[s] with the cornflour, a pinch of salt and 1 tbsp [2 tbsp] milk – this is your batter

Add the diced chicken to the batter and give everything a good mix up

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add the chicken and cook for 3-4 min, turning once halfway until golden and crispy

Once done, transfer the golden chicken to kitchen paper and set aside 

Meanwhile, combine the soy sauce, tomato ketchup, rice vinegar, honey and sesame oil in a small bowl – this is your sweet 'n' sour sauce 

Once the chicken is cooked, return the pan to a medium-high heat with a drizzle of vegetable oil

Once hot, add the carrot matchsticks, chopped green beans and baby corn and cook for 3 min or until beginning to soften

Add the sweet 'n' sour sauce and cook for a further 2-3 min or until the vegetables are tender

Meanwhile, trim then slice the spring onions finely 

Once the vegetables are tender, remove the pan from the heat and add the sliced spring onion and golden chicken

Season with a pinch of salt and pepper and give everything a good mix up