Thai Chicken and Sweet-Soy Stir-Fry

While the rice is cooking, cut the free-range chicken thigh into 3 cm chunks. Peel and slice the carrot into matchsticks. Peel and crush the garlic. Deseed and finely chop the long red chilli (if using). TIP: Remove the seeds and white pith when deseeding the chilli. The pith is actually the hottest part! If you like heat, leave it in for an extra kick. Trim the green beans and slice into thirds. Slice the lemon into wedges.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chicken chunks and cook, turning, for 2-3 minutes, or until browned.

Add the carrot to the pan with the chicken and cook, stirring, for 5 minutes, or until softened slightly. Add the garlic and the long red chilli (if using) and cook for 1 minute, or until fragrant. TIP: Some like it hot but if you don't, just hold back on the chilli. Add the soy sauce and stir to combine. Season with a pinch of pepper, cover with a lid (or foil) and reduce the heat to low. Simmer for 5 minutes, stirring occasionally

Remove the lid from the pan, add the brown sugar and green beans and stir to combine. Increase the heat to medium-high and cook, uncovered, for 3-4 minutes, or until the beans are tender and the sauce reduces. Stir through the fish sauce and remove from the heat. TIP: Removing the lid from the pan allows some of the liquid to evaporate which makes for a more concentrated, thick, flavourful and delicious sauce.