Fragrant Thai-Style Chicken Stir-Fry With Rice

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

Once done, remove from the heat and set aside (lid on) to steam 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 thigh 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[s]

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