Sweet Chilli Chicken Stir-Fry With Sesame 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 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

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 mangetout 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