Sweet Chilli Chicken Stir-Fry With Sesame 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

Peel and finely slice (don't chop!) your garlic

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

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

Once hot, add your chicken breast strips with a pinch of salt and pepper and cook for 4-5 min or until browned all over

Once browned, add the sliced garlic, chopped pepper and your sweet pea pods and cook for 2-3 min further

Meanwhile, combine your cornflour with 150ml [225ml] [300ml] cold water in a small bowl

Add your red chilli relish, soy sauce and cornflour mix to the pan and cook for 4-5 min or until the sauce has thickened and the chicken is cooked through (no pink meat!) – this is your sweet chilli chicken stir-fry

Once done, stir your black sesame seeds through the cooked rice – this is your sesame rice