Ingredients, serves 4.

  • 8oz Basmati rice
  • 2 tbsp Olive oil
  • 4 Skinless, boneless chicken thighs sliced into thin strips
  • 1 tbsp Runny honey
  • 1 Onion, chopped
  • 1 Red pepper, diced
  • 2 Sticks of celary, diced
  • 1 Gourgette, diced
  • Small knob of fresh root ginger, grated
  • 2 Garlic cloves, grated
  • 1 tbsp medium curry powder
  • 3 tbsp light soy sauce
  • 1 tbsp sweet chilli sauce
  • Juice of half a lime


Boil rice in salted water, drain then rinse in cold water and ser aside. Season the chicken strips with salt and pepper. Heat oil in frying pan and add the chicken. Dizzle with honey and fry for 2 to 3 minutes, turning frequently. Remove from pan and set aside. Add the onion and vegetables to same pan and fry for four minutes. Add the ginger, garlic and curry powder and continue to fry for another minute. Add the cooked rice, soy sauce, chilli sauce and lime juice. Stir until all hot and return chicken to pan.