Sweet Chilli Chicken Mince Stir-Fry And Rice

Add your white long grain rice 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 keep covered until serving

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

Top, tail, peel and grate your carrot[s]

Peel and finely chop (or grate) your garlic

Combine your cornflour with 150ml [195ml] [255ml] warm water in a jug - this is your cornflour mixture

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

Once hot, add your chicken mince and cook for 4-5 min or until starting to brown, then break it up into rough, large chunks using a wooden spoon

(Doubled your protein? Use 2 pans!)

Once the chicken has started to brown, lower the heat to medium-high

Move the browned chicken to one side of the pan and add the diced pepper and grated carrot to the other side and cook for 3-4 min or until softened

Once the veg has softened add the chopped garlic with your red chilli relish, tomato paste, honey, soy sauce and chilli flakes (can't handle the heat? Go easy!)

Give everything a good mix up and cook for 1 min or until fragrant

Once fragrant, add the cornflour mixture to the pan and give it a good stir

Cook for 4-5 min or until the sauce begins to thicken and the chicken is cooked through (no pink meat!)

While your sauce is cooking, trim, then slice your spring onion[s]

Once the sauce has thickened, season it with a pinch of salt and give everything a good mix up –this is your sweet chilli chicken mince stir-fry