1.
Rinse rice in a sieve and put into a pan with water and a pinch of salt. Bring to the boil, then reduce the heat and cover. Simmer for 25 minutes without lifting the lid, then turn off the heat and leave to sit for 10 minutes (or cook according to packet instructions).
2.
Place the chicken in a non-metallic bowl and add the soy sauce, rice wine/sherry, salt, ½ teaspoon pepper, 1 teaspoon of sesame oil and the cornflour. Mix well and set aside for 30 minutes to allow the flavours to develop.
3.
Heat a wok over a high heat until it’s hot. Add the oil, when it’s slightly smoking, add spring onions, ginger and half a teaspoon of pepper. Stir-fry for a few seconds, add the chicken, then stir-fry for 2-3 minutes until lightly browned.
4.
Add the vegetables, chillies and fish sauce, adding the stock as needed. Stir-fry on a medium-high heat for 3-4 minutes, or until the chicken is cooked and the vegetables are tender. Add the oyster sauce and remaining sesame oil and stir-fry for another minute. Divide the rice among warmed bowls and top with the stir-fry to serve.
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