Fragrant Thai-Style Chicken Stir-Fry With Brown Rice

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

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite, once cooked, drain, return it to the pot and keep covered until serving

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

Once hot, add your diced chicken and cook for 6-7 min or until starting to brown

Meanwhile, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice

Peel and finely slice your shallot[s]

Peel and finely chop (or grate) your garlic

Once the chicken has browned, add the sliced shallot and diced pepper with the chopped garlic and cook for 3-4 min or until fragrant

Add your hoisin sauce, gluten free soy sauce, chilli flakes (can't handle the heat? Go easy!), fish sauce, 1/2 tbsp [3/4 tbsp] [1 tbsp] sugar and 1 tbsp [1 1/2 tbsp] [2 tbsp] water

Cook for 2-3 min or until the sauce begins to reduce and the chicken is cooked through (no pink meat!)

Meanwhile, heat a separate large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-low heat

Once hot, crack your egg[s] into the pan and cook, covered, for 2 min or until done to your liking – this is your fried egg

Once done, remove the pan from the heat

Pick your Thai basil leaves from their stalks, discard the stalks

Add the Thai basil leaves to the chicken and give everything a good mix up – this is your fragrant Thai-style chicken stir-fry