Panang chicken stir fry

    225g/8oz long-grain rice
    2 tbsp olive oil
    2 chicken breasts, cut into very thin strips
    1 tbsp runny honey
    1 onion, finely chopped
    1 courgette, finely chopped
    1 red pepper, finely chopped
    2 celery sticks, finely chopped
    2cm/¾in piece fresh root ginger, peeled and finely grated
    2 garlic cloves, crushed
    1 tbsp medium curry powder
    3 tbsp soy sauce
    1 tbsp sweet chilli sauce
    ½ lime, juice only
    salt and freshly ground black pepper
    4 lime wedges, to serve

    Bring a saucepan of water to the boil and cook the rice according to the packet instructions (about 10–12 minutes). Drain well, rinse and set aside to cool completely.

    Heat the oil in a frying pan, season the chicken with salt and pepper and add to the pan. Drizzle with the honey and fry quickly over a high heat for a few minutes until golden and just cooked through. Remove from the pan and set aside.

    Add the onion, courgette, red pepper and celery to the pan. Fry for 4–5 minutes, stirring. Stir in the ginger, garlic and curry powder and fry for another minute. Add the cooled rice, soy sauce, chilli sauce and lime juice. Toss and season with little salt and pepper. Return the chicken to the pan.

    Spoon into hot bowls and serve with the lime wedges.

BBC Good Food