a) Fill and boil your kettle. b) Pour the boiling water into a saucepan and bring back to the boil. Stir in the basmati rice and 1/4 tsp of salt. Cook until the rice is tender, 10-12 mins. c) Drain into a sieve or colander and keep to one side.

a) Heat a splash of oil in a large frying pan over 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 chicken and its packaging.

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

a) Once the chicken is browned, add the mushrooms to the pan and stir-fry until golden brown, 3-4 mins. b) Add the ginger puree, sriracha, garlic, sugar snaps and half the spring onion to the pan and cook for 2 mins more, stirring frequently. TIP: The sriracha is spicy, so just add half if you don't like 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 and lime zest. b) Share between your bowls and finish with a sprinkle of peanuts and the remaining spring onions. c) Serve with a wedge of lime for squeezing over and enjoy!