a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, trim the green beans, then cut into thirds.

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the diced chicken and green beans. Season with salt and pepper.

d) Stir-fry until the beans are tender and the chicken is 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) While the chicken and beans are frying, in a small bowl, combine the ginger, garlic & lemongrass puree, ketjap manis and sambal (add less if you'd prefer things milder).

b) Mix in the honey and water for the sauce (see pantry for both amounts), then set aside.

a) Once cooked, add the coleslaw mix to the chicken pan and sprinkle over the Indonesian style spice mix.

b) Stir-fry until fragrant and the veg has slightly softened, 1 min more.

c) Add an extra drizzle of oil if needed.

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

b) Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it. 

a) Fluff up the the rice and share between your bowls.

b) Top with the chicken and veg stir-fry.

c) Spoon over any remaining sauce from the pan to finish.

Enjoy!