Sweet Chilli Meat-Free Chick'n Stir-Fry With Sesame Rice

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water 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

Once done, remove from the heat and set aside (lid on) to steam 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 chop into large bite-sized pieces

Cut your meat-free chick'n into bite sized pieces

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

Once hot, add the sliced garlic, chopped pepper and your mangetout and cook for 3-4 min or until the vegetables start to soften

Once the vegetables have softened, add the meat-free chick'n with a pinch of salt and pepper and cook for 3-4 min or until the meat-free chick'n is warmed through

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

Add your red chilli relish, soy sauce and cornflour mix to the pan and cook for 3-4 min or until the sauce has thickened – this is your sweet chilli meat-free chick'n stir-fry

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