½ tbsp vegetable oil
400g chicken breast, thinly sliced
3 garlic cloves, finely chopped
3cm piece ginger, peeled and finely chopped
1 red chilli, finely chopped (keep the seeds in if you like more heat)
1 lemongrass stalk, finely chopped
320g pack stir-fry pepper mix
250g pouch cooked long-grain rice
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp mirin
30g cashew nuts, toasted and roughly chopped
handful coriander, torn, to serve
1 lime, cut into wedges, to serve
Heat the oil in a wok or large frying pan over a high heat and add the chicken. Cook for about 5 mins, stirring occasionally, until golden and cooked through, then tip out onto a plate.
Add the garlic, ginger, chilli and lemongrass to the wok. Fry for 1 min, then add the stir-fry pepper pack and cook for 3 mins. Add the rice and cook for 1 min, stirring to break up any clumps, until it is piping hot.
Return the chicken to the wok along with the soy and oyster sauces, sesame oil and mirin and cook for 1 min.
Divide between bowls, scatter over the cashew nuts and coriander and serve with the lime wedges.