• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and return to pan. Cover to keep warm.

• While rice is cooking, roughly chop capsicum. Remove centre veins from makrut lime leaves, then very finely chop. • Cut chicken thigh into 2cm chunks. • In a small bowl, combine makrut lime leaves, sweet chilli sauce, the soy sauce, rice wine vinegar and a splash of water. Season with pepper.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add broccoli & carrot mix and capsicum and cook until tender, 5-6 minutes. • Add garlic paste and cook until fragrant, 1 minute. Transfer to a bowl. • Return pan to high heat with a drizzle of olive oil. Add chicken and cook, until browned and cooked through (when no longer pink inside), 5-6 minutes. • Remove from heat and add sauce mixture, tossing to combine. TIP: Cook chicken in batches for best results!

• Divide sweet chilli and makrut lime chicken, garlicky veggies and rice between bowls. • Sprinkle over crispy shallots and tear over coriander to serve. Enjoy!