• Trim the green beans and chop into thirds. 
• Peel and grate the ginger and garlic. 
• Halve the bell pepper, discard the core and seeds and slice into strips.

• Cut the chicken into ½ cm strips. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. 

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

• In a large bowl, combine the soy sauce, hoisin sauce, honey, ½ tbsp flour (per 2P) and sesame oil, along with half the garlic, half the chilli oil (use less if you don't like spice) and half the ginger.
• Add the chicken, stir well, then let it marinate until ready to use. 

• Place a pan over medium-high heat with a drizzle of oil.
• Fry the green beans, bell pepper, remaining garlic, remaining chilli oil and remaining ginger, stirring occasionally, 4-5 mins. 
• Add the chicken (keeping the marinade in the bowl) and fry for 5-6 mins.
• Add the marinade and a splash of water and fry until the chicken is cooked, another 3-4 mins.
• Add a splash of water to loosen the sauce if you feel it's too thick. Season with pepper. IMPORTANT: Chicken is cooked when no longer pink in the middle.

• Meanwhile, place a pot over medium-high heat. 
• Once hot, add the rice and a good splash of water.
• Cover and allow to warm through completely, 3-5  mins.

TIP: To microwave, open the top of the packet and cook in the microwave until warmed through, 2-3 mins.

• Divide the rice between and top with the kung pao style chicken.
• Scatter over the peanuts.