FIRECRACKER CHICKEN BAKED RICE

Ingredients (serves 3–4)
• 2 tbsp olive oil
• 500g chicken thighs or breast, cut into chunks
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 courgette, chopped
• 250g cooked basmati rice (cold or leftover rice works best)
• 3 tbsp soy sauce
• 2 tbsp sweet chilli sauce
• 1 tbsp sriracha (adjust to spice level)
• 1 tbsp honey
• 1 tbsp rice vinegar (or lime juice)
• 1 tsp chilli flakes
• Salt & pepper to taste
• 2 spring onions, chopped (for garnish)
• Lime wedges & sesame seeds, to serve

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Method
Preheat oven to 200°C (fan 180°C).
Sear the chicken: In a large pan, heat 1 tbsp oil. Season the chicken with salt and pepper, then brown on both sides until golden. Remove and set aside.
Sauté the veg: In the same pan, add the rest of the oil, onion, garlic, and peppers. Fry for 3–4 mins until soft. Add the courgette and cook another 2 mins.
Mix the sauce: In a bowl, whisk together soy sauce, sweet chilli, sriracha, honey, vinegar, and chilli flakes.
Combine: Add the rice and sauce to the pan, toss well, then place the mixture in a baking dish. Top with the seared chicken pieces.
Bake uncovered for 15–20 mins until the chicken is cooked through and the rice edges are slightly crispy.
Garnish: Sprinkle spring onions, sesame seeds, and a squeeze of lime before serving.