• Add 300ml cold water (double for 4p) to a medium pot with a tight-fitting lid.
• Stir in the rice and stock and bring to the boil.
• Once boiling, lower the heat to medium, cover and cook for 12 mins.
• Remove the pot from the heat.
• Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

• Halve, peel and thinly slice the onion.
• Halve the chilli lengthways. Deseed and thinly slice.
• Halve the bell pepper and discard the core and seeds. Slice into strips.
• Peel and grate the garlic (or use a garlic press).

• Add 1 tbsp flour (double for 4p) to a large bowl. Season with salt and pepper.
• Add the chicken and toss to coat. IMPORTANT: Wash hands and equipment after handling raw chicken.
• Place a pan over medium-high heat with a drizzle of oil.
• When hot, fry the chicken until golden all over, shifting as it cooks, 7-8 mins.

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

• Add the onion and bell pepper.
• Fry until starting to soften, stirring occasionally, 4-5 mins.
• Season with a pinch of salt and pepper.
• Add the garlic and cook until fragrant, 1 min more.

• Add the red Thai paste, ketjap manis, 25ml water (double for 4p) and chilli (use less if you don't like spice).
• Cover and simmer until the chicken is cooked through, 2-3 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Remove from the heat and stir in the peas. 
• Season to taste with salt and pepper.

TIP: Add a splash of water if you feel the sauce needs loosening.

• Fluff up the rice with a fork. Taste and season with salt and pepper, if required.
• Divide the rice between bowls or plates.
• Top with the glazed chicken and veg.
• Finish with a drizzle of sweet chilli sauce.