Sticky Thai chilli chicken

Sticky and sweet, this chicken dish is great with rice and green beans, or serve with some stir-fried broccoli and peas. For a milder dish, use half the quantity of sweet chilli sauce, and add the same amount of chicken stock.

Ingredients

Serves: 4

Ready in: 30 mins

• 800g chicken breasts
• 2 tbsp plain flour
• 1 tbsp olive oil
• 200g long grain or basmati rice
• 200g fine green beans, trimmed
• 8 tbsp sweet chilli sauce
• 1 tbsp light soy sauce
• 1 lime, juiced, plus extra wedges for squeezing over
• 1/4 tsp ground ginger
• 4 spring onions, finely sliced (optional)

Method

1. Cut the chicken breasts into strips and toss in the flour mixed with some salt and pepper. Heat the oil in a large frying pan and fry chicken strips until golden, then remove and set aside (you may need to do this in 2 batches, depending on the size of your pan).
   
2. Meanwhile, cook the rice according to pack instructions, adding the green beans to the water for the final 5 mins.
   
3.  In a medium saucepan, mix the sweet chilli sauce, soy sauce, lime juice, ginger and spring onions (if using) with 2 tbsp water. Bring to a simmer and cook for a couple of mins, then add the chicken and cook for 5-6 mins, until piping hot and the chicken is completely cooked through. Serve the sticky chicken on top of the rice and green beans. Serve with more lime wedges for squeezing over.