Garlic Chilli Double Chicken Thigh & Sesame Veg 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

Meanwhile, top, tail, peel and cut your carrot[s] into discs on the diagonal

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and roughly chop into bite-sized pieces

Peel and finely chop (or grate) your garlic

Add your diced chicken and half your soy sauce (you'll use the rest later!) to a bowl and give everything a good mix up – this is your soy chicken

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

Once hot, add the carrot discs with the soy chicken to the pan and cook for an initial 5-6 min or until the chicken has browned all over

(Doubled your protein? Use 2 pans!)

Once the chicken has browned, add the chopped pepper and garlic to the pan and cook for 2-3 min or until the pepper has slightly softened

Meanwhile, combine your honey, red chilli relish, toasted sesame oil, remaining soy sauce, rice vinegar and half your chilli flakes (can't handle the heat? Go easy!) in a bowl – this is your sesame chilli sauce

Once slightly softened, add your sweet pea pods and sesame chilli sauce and cook for a further 3 min or until the chicken is cooked through (no pink meat!) – this is your garlic chilli chicken & sesame veg