• Boil a half-full kettle.
• Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
• Boil the rice, 10-12 mins.
• Once cooked, drain, pop back in the pan and cover.

• Once hot, fry the chicken, mushrooms and mangetout, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
• Season with salt and pepper.
• Meanwhile, cut the lime into wedges. 

• Next, add the Szechuan paste (see ingredients for amount, add less if you'd prefer things milder), soy, ketjap, honey and water (see pantry for both).  
• Bring to the boil and stir. Lower the heat, then simmer, 3-4 mins. 
• Squeeze in half the lime juice. Add a splash of water if needed.

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

Enjoy!