Perfect Sticky Chicken Rice

This really is delicious, no matter the weather or your mood. Slightly spicy, with that comforting soy sauce flavour and the delicious, fluffy rice, this will leave you moreish in just a couple of mouthfuls. Trust me - it has been tried and tested, and I've made it many times. Hope you love it!

Serves 1

Ingredients

1 cooked chicken breast

½ tbsp olive oil

¼ bell pepper

¼ small courgette

¼ red onion

1 clove garlic

Soy sauce

Sriracha sauce

Rice

Method

1. Boil a pan of water. Add a pinch of salt and your rice, then boil for 11 minutes (or for however long you cook your rice normally).

2. Meanwhile, cut or tear your chicken into pieces. It doesn't matter how large because the chicken is already cooked.

3. Dice your pepper and onion, and cut your courgette in half and half again. Mince the garlic, using a garlic mincer or cutting it up as small as you can manage.

4. Heat up a non-stick frying pan on medium heat. Add one or two pieces of onion. When the oil around the onion pieces begins to sizzle, add the rest of the onion and the garlic.

5. Saute for 2 - 3 minutes or until the garlic becomes fragrant. Add your courgette. If the onion begins to brown a little, turn the hob to a low heat. Fry the courgette until it becomes softer and golden. Now add your pepper.

6. In a small dish, mix 1 tbsp soy sauce and a little squeeze of sriracha. Add this to your frying pan.

7. Add your chicken to the pan and fry for 3 - 4 minutes, or until all the vegetables are slightly browned and the chicken is fully warmed through in the middle.

8. Strain your rice in a sieve once it is done. Serve in a bowl and top with your veg and chicken. Enjoy!