Sticky Chicken with Brown Rice

Place the brown rice in a sieve and rinse under cold water until the water runs clear. Drain. Place in a medium saucepan with the water and bring to the boil. Reduce to a medium-low heat and cover with a lid. Cook for 25-30 minutes or until the water has been absorbed and the rice is tender.

Heat the vegetable oil in a large frying pan over a medium-high heat. Add the chicken thighs and cook, turning, for 2-3 minutes or until browned. Add the carrot and cook, stirring, for 5 minutes, or until softened slightly. Add the garlic and the chilli (add the seeds for more heat) and cook for 1 minute, or until fragrant. Add the soy sauce, stir to combine, season with black pepper and cover with a lid. Reduce heat to low and simmer for 5 minutes, stirring occasionally.

Remove the lid, 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 sauce is thick and syrupy and the beans are tender. Stir through the fish sauce and half of the spring onions and remove from the heat.