a) Bring a large saucepan of water to the boil with a 1/4 tsp of 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 until ready to serve.

a) Meanwhile, halve, peel and thinly slice the red onion.
b) Halve the green pepper and discard the core and seeds. Slice into thin strips.
c) Roughly chop the coriander (stalks and all).

a) Heat a drizzle of oil in a frying pan on medium-high heat.
b) Pop the diced chicken breast into a bowl with the cornflour, season with salt and pepper then toss to coat.
c) Once the oil is hot, add the chicken to the pan and stir-fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
d) Sprinkle on the Thai style spice blend. TIP: Add less if you don't like too much heat.

a) When the chicken is cooked, add the red onions and peppers. Stir-fry until slightly softened, 2-3 mins.
b) Lower the heat and stir in the hoisin sauce, soy sauce and water for the sauce (see ingredients for amount).
c) Bring to a bubble and cook until the chicken is nicely coated. Remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Zest and halve the lime.
b) Mix the coriander and a squeeze of lime juice through the stir-fry.
c) When the rice is cooked, fluff it up with a fork. Mix in the lime zest. Taste and season with salt and black pepper if needed.

a) Chop the remaining lime into wedges.
b) Share the rice between your bowls and spoon your sticky chicken on top.
c) Serve with a lime wedge for squeezing over. Enjoy!