• Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
• Once cooked, 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 the corn widthways.
• Trim the carrot, then halve lengthways (no need to peel). Chop into 1cm wide, 5cm long batons.
• Meanwhile, trim and thinly slice the scallion.

• Place a large pan over high heat with a drizzle of oil.
• Once hot, fry the carrot and corn until tender, 4-5 mins. 
• Reduce the heat to medium-high, add a splash of water, cover and cook for 3-4 mins. Season to taste with salt and pepper.
• Remove from the pan, cover and set aside.

• Wipe and return the pan to medium-high heat with a drizzle of oil.
• Once hot, add the chicken and season with salt and pepper.
• Fry 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 used to keep it fresh.

• When the chicken has 1 min left to cook, add the Thai spice and lemongrass paste to the pan.
• Then stir through the sweet chilli sauce, hoisin sauce, ketchup and 25ml water (double for 4p). Cook for 30 secs.
• Add another splash of water to loosen the sauce if you feel it's too thick. Season to taste with salt and pepper. 

• Divide the rice between plates.
• Serve the sweet chilli chicken and pan-fried veg alongside.
• Sprinkle over the sliced scallion.