Thai-Style Sweet Chilli Chicken

While the rice is cooking, finely grate the ginger. Finely grate the garlic (or use a garlic press). Remove the centre veins from the kaffir lime leaves, then very finely chop. Cut the chicken thigh into 2cm chunks. In a medium bowl, combine the ginger, garlic, kaffir lime, soy sauce and sweet chilli sauce. Add the chicken and toss to coat. Set aside to marinate.

TIP: Kaffir lime leaves have a fibrous texture, so you want to cut them very finely!

Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid. Add enough water to cover, then stir to combine. Set aside until serving.

Thinly slice the carrot (unpeeled) into half-moons. Trim and halve the green beans. Roughly chop the coriander. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and green beans and cook until softened, 4-5 minutes. Add the baby spinach leaves and cook until wilted, 1-2 minutes. Season with salt and pepper, then transfer to a bowl and cover to keep warm.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, use tongs to add the chicken to the pan, allowing the excess marinade to drip back into the bowl. Cook, tossing, until browned and cooked through, 3-4 minutes. Add any leftover marinade to the frying pan and heat until bubbling. Remove from the heat.