Sweet Chilli Chicken Stir-Fry

Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.

Meanwhile, thinly slice the capsicum. Halve the carrot lengthwise and thinly slice on an angle. Cut the white part of the spring onion into 3cm lengths, then thinly slice the green part. Crush or finely chop 2 garlic cloves. Slice the chicken on an angle into 2cm-thick strips, then season with salt and pepper.

Combine the sweet chilli sauce (see Make it milder), 1 tbs tomato sauce, 1 tbs soy sauce and 1 tsp white vinegar in a bowl. Heat 2 tsp vegetable oil in a medium deep frypan over high heat. Stir-fry the chicken for 4 mins or until browned and cooked through. Add the garlic and stir-fry for 30 secs or until fragrant. Remove from the pan.

Heat 2 tsp vegetable oil in the same pan over high heat. Stir-fry the capsicum, carrot, white part of the spring onion and 1 tbs water for 3-4 mins until the veggies are tender but still with crunch.

Add the chicken and sauce mixture to the veggies and stir-fry for 30 secs or until warmed through. Taste, then season with salt and pepper. Divide the rice and chicken stir-fry among bowls, scatter with the remaining spring onion and enjoy!

The sweet chilli sauce has a very mild chilli kick. We've suggested this amount for flavour, but if you prefer less heat or have little ones, reduce to taste.