a) Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

b) Stir in the rice and 1/4 tsp salt and bring to the boil.

c) Once boiling, turn the heat down to medium and cover with the lid.

d) Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken to the pan and season with salt and pepper. 

c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Meanwhile, zest and cut the lime into wedges.

b) Add the coleslaw mix to the chicken. Stir-fry until slightly softened, 1-2 mins. Add a drizzle of oil if needed.

a) In a small bowl, combine the ginger, garlic & lemongrass puree, ketjap manis, soy sauce and sambal (use less if you'd prefer things milder).

b) Mix in the water for the sauce (see pantry for amount), then set aside.

a) When the chicken is cooked, stir the sauce mixture into the pan and cook until thickened slightly, 1-2 mins.

b) Add a squeeze of lime juice from a lime wedge and a splash of water if it's a little too thick.

c) Taste and season with salt, pepper and a squeeze more lime juice if needed.

a) Stir the lime zest through the rice and share between your bowls.

b) Top with the chicken and veg stir-fry, spooning over any remaining sauce from the pan.

c) Sprinkle over the sesame seeds. Serve with any remaining lime wedges for squeezing over.

Enjoy!