Black Bean Chicken Thigh & Sweet Pea Pods Stir-Fry

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked, then remove from the heat and set aside (lid on) to steam until serving

While the rice is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over medium-high heat

Once hot, add your diced chicken with your soy sauce and cook for an initial 8-9 min, turning once, until golden

(Doubled your protein? Use 2 pans!)

Meanwhile, peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and roughly chop

Boil half a kettle

Combine your black bean paste and Chinese rice wine with 100ml [130ml] [150ml] boiled water and 1/2 tsp [3/4 tsp] [1 tsp] sugar – this is your black bean stock

Once the chicken is golden, add the chopped pepper, garlic, ginger and half your chilli flakes (can't handle the heat? Go easy!) and cook for 1-2 min further or until fragrant

Once fragrant, add your cornflour and give everything a good mix up

Add the black bean stock and sweet pea pods to the pan and cook, covered, for 3-4 min or until the sauce has begun to thicken, the sweet pea pods have slightly softened and the chicken is cooked through (no pink meat!) – this is your black bean chicken & sweet pea pods stir-fry