Sweet & Sour Chicken

• Meanwhile, finely chop carrot and garlic. • Trim and roughly chop green beans. • Thinly slice spring onion. • Cut chicken breast into 2cm chunks. • Crush black peppercorns with a pestle and mortar, or in their sachet using a rolling pin.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans and carrot, until tender, 3-4 minutes. • Add spring onion, garlic and then crack the egg into the pan and scramble until cooked through, 1 minute. • Add cooked rice and the soy sauce, stirring well to combine. Season with salt and pepper. • Transfer to serving bowls and cover to keep warm.

• In a medium bowl, combine chicken breast, the plain flour, crushed peppercorns and a pinch of salt. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing until just browned, 5-6 minutes.

• Meanwhile, in a small heatproof bowl, combine sweet and sour sauce and the water. Microwave in 30-second bursts, until heated through.