• Halve, peel and finely dice the onion into small pieces.
• Halve the bell pepper and discard the core and seeds. Chop into roughly 1cm chunks.
• Trim the carrot, then halve lengthways (no need to peel). Chop into 1cm chunks.
• Trim and thinly slice the scallion. Set aside for later.

• Place a large pan over high heat with a drizzle of oil. 
• When hot add the onion, bell pepper and carrot and fry until softened, stirring occasionally, 3-4 mins.

• Add the chicken and the Italian herbs to the pan and season to taste with salt and pepper. Cover with a lid.
• Cook until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• While the chicken and veg are frying, combine the honey, apple cider vinegar and a drizzle of oil in a large bowl. 
• Season to taste with salt and pepper.

• When the chicken has 2 mins left to cook, add the cauli rice and allow to warm through. 
• Add the chicken, veg and rice to the bowl with the dressing and toss to coat.

• Divide the stir-fry between bowls.
• Sprinkle the sliced scallion over the top.