Sticky Sesame Lemon Chicken

• Meanwhile, thinly slice spring onion. • Finely chop carrot. • Trim green beans and roughly chop. • Finely chop garlic. • Slice lemon into wedges. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add spring onion, then crack the egg into the pan and scramble until cooked through, 1 minute. Season with salt and pepper. Transfer to a plate.

• Return frying pan to high heat with a drizzle of olive oil. Cook diced bacon, carrot and green beans, breaking up bacon with a spoon, until golden, 5-7 minutes. • Stir in cooked basmati rice, garlic and the soy sauce (for the rice). Cook until warmed through, 2-3 minutes. Remove from heat. • Return scrambled egg to pan, tossing to combine. Season with salt and pepper. • Transfer to a bowl and cover to keep warm.

• In a small bowl, combine the honey, the soy sauce (for the chicken), sesame seeds and juice from the lemon wedges. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine cornflour and a generous pinch of salt and pepper. • Add chicken, tossing to coat.

• Wipe out frying pan and return to high heat with a generous drizzle of olive oil. When oil is hot, dust off any excess flour from chicken. • Cook chicken in batches, tossing, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a paper towel-lined plate. • Return all chicken to pan. Add sauce mixture and cook, tossing, until coated and heated through.