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

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

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).

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Trim the green beans, then cut into thirds. Peel and grate the garlic (or use a garlic press).

Add the chicken to a medium bowl with the cornflour. Season with salt and pepper, then toss to coat. IMPORTANT: Wash hands and utensils after handling raw meat.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, fry the chicken until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn. IMPORTANT: Cook so there's no pink in the middle of the chicken.

Meanwhile, in a small bowl, combine the soy, sambal paste (add less if you'd prefer things milder), hoisin, honey and water for the sauce (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Once the chicken is crispy, transfer to a plate lined with kitchen paper. 

Return the (now empty) pan to medium-high heat with a drizzle of oil.

Once hot, add the sliced pepper and green beans. Stir-fry until starting to soften, 3-4 mins. Add the garlic and fry for 30 secs more.

Pour the sticky sauce into the veg pan and bring to the boil.

Reduce the saucepan heat to medium, then simmer until the sauce has thickened, 3-4 mins. 

Once the sauce has thickened, add the crispy chicken back into the pan and mix to coat, 1 min. Add a splash of water if the sauce is a little too thick.

When ready, fluff up the rice using a fork and share between your bowls.

Top with your sambal-hoisin chicken and veg, spooning over all the sauce from the pan.

Enjoy!