a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the rice.
b) When boiling, add the rice and cook for 12 mins.
c) Drain in a sieve and pop back into the pan. Cover with a lid and leave to the side.

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
b) When hot, add the diced chicken thigh, season with salt and pepper and stir-fry until browned, 6-7 mins. TIP: Cook in batches if necessary - you want it to brown, not stew. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

a) Meanwhile, chop the sugar snaps into 1cm pieces. Trim and thinly slice the spring onion. Thinly slice the mushrooms.
b) Peel and grate the garlic (or use a garlic press).
c) Zest the lime and chop into wedges.
d) Roughly chop the peanuts.

a) Once the chicken has browned, add the sliced mushrooms to the pan and stir-fry until golden brown, 3-4 mins.
b) Add the ginger puree, sambal, garlic, sesame oil, sugar snaps and half the spring onion to the pan and cook for 2 mins more, stirring frequently. TIP: Add less sambal if you don't like too much heat.
c) Lower the heat to medium.

a) Once everything is cooked, stir the cooked rice into the pan and heat until piping hot, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Remove the pan from the heat and stir in the soy sauce, ketjap manis, lime zest and a squeeze of lime juice.
b) Share between your bowls and finish with a sprinkle of peanuts and the remaining spring onions.
c) Serve with a lime wedge for squeezing over. Enjoy!