Hoisin Chicken & Veggie Stir Fry

Take your chicken out of the fridge, open the packet and let it air, then add your white long grain rice, a pinch of salt and 225ml [300ml] [450ml] 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 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

While the rice is cooking, trim, then chop your green beans in half

Top, tail, peel and chop your carrot[s] into quarters lengthways, then into thin batons

Peel and finely chop (or grate) your garlic

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 with a pinch of salt to the pan and cook for 2 min on each side or until golden

Meanwhile, combine your cornflour and hoisin sauce in a bowl with your soy sauce, 100ml [150ml] [200ml] cold water and a pinch of salt

Give everything a good mix up – this is your stir-fry sauce

Once the chicken is golden, add the halved green beans and carrot batons to the pan and cook for 8-10 min or until the veg has softened and the chicken is cooked through (no pink meat!)

Once the veg has softened, add the chopped garlic to the pan and cook for 1-2 min or until fragrant

Once fragrant, reduce the heat to medium-high, then add the stir-fry sauce to the pan and cook for 2-3 min or until everything is warmed through and fully coated in the sauce – this is your hoisin chicken & veggie stir-fry

Tip: Add a splash of cold water if your sauce is looking a little dry!