• Boil a half-full kettle.
• Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
• Pour the boiled water into a saucepan with 1/4 tsp salt on high heat. Boil the rice, 12-13 mins.
• Once cooked, drain, pop back in the pan and cover.

• Once hot, fry the chicken, mushrooms and young pea pods, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. 
• Season with salt and pepper.
• Meanwhile, cut the lime into wedges. 

• Next, add the Szechuan paste (see ingredients, add less if you'd prefer things milder), soy, ketjap, honey and water (see pantry for both).  
• Bring to the boil, then simmer, 3-4 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.
• Squeeze in half the lime juice. Add a splash of water if needed.

• Divide the rice and stir-fry between your bowls. 
• Sprinkle over the sesame seeds.
• Serve with any remaining lime wedges for squeezing over. 

Enjoy!