Ingredients

• 225g/8oz long-grain rice
• 2 tbsp olive oil
• 2 chicken breasts
• cut into very thin strips
• 1 tbsp clear honey
• 1 onion
• finely chopped
• 1 courgette
• finely chopped
• 1 red pepper
• finely chopped
• 2 sticks celery
• finely chopped
• 2cm/¾in piece fresh root ginger
• 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

Directions

• 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.
• When the rice is cool
• 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. 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 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.