Fragrant Thai-style Chicken Mince Stir-Fry

Add your basmati rice and 300ml [390ml][600ml] 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 10-12 min or until all the water has absorbed and the rice is cooked Once cooked, remove from the heat and keep covered until serving

Boil half a kettle

Peel and finely slice your brown onion[s]

Slice half your red chilli[es] into rounds and finely chop the remaining

Peel and finely slice (don't chop!) your garlic

Trim, then chop your green beans into small rounds

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

Once hot, add the sliced onion, garlic and diced chilli (can't handle the heat? Go easy!) with a little salt and cook for 1-2 min or until starting to soften

Once the veg has started to softened, add your chicken mince to the pan with 1 tsp [1 1/2 tsp] [2tsp] sugar

Cook for 4 min or until the mince is beginning to brown, breaking it up with a wooden spoon as you go

Meanwhile, combine your ketjap manis and soy sauce with 50ml [70ml] [90ml] boiled water – this is your sweet soy stock

Pick a few Thai basil leaves from their stems for garnish

Finely chop the remaining, including the stalks

Once the mince has started to brown, add 1 tsp [1 1/2 tsp] [2 tsp] flour and stir it all together

Add the sweet soy stock and chopped green beans and cook for a further 4 min or until the green beans are tender and the mince is cooked through (no pink meat!)

Once the mince is cooked, add the chopped Thai basil to the pan and stir it all together – this is your fragrant chicken mince Thai stir-fry