Sweet & Sticky Chicken

While the rice is cooking, combine the Southeast Asian spice blend, a drizzle of olive oil and a pinch of pepper in a medium bowl. Add the chicken thigh, turning to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until golden, 2 minutes each side. Transfer to a lined oven tray. Bake until cooked through, 8-12 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is baking, thinly slice the carrot into half-moons. Trim and halve the green beans. Cut the capsicum into bite-sized chunks. Cut the lime into wedges.

Wipe out the frying pan, then return to a high heat with a drizzle of olive oil. Cook the carrot, green beans and capsicum with a splash of water, tossing occasionally, until just softened, 5-6 minutes. Stir through a generous squeeze of lime juice. Season to taste, then transfer to a bowl. Cover to keep warm.

Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the oyster sauce, sweet chilli sauce, and a splash of rice wine vinegar and water. Cook, stirring, until heated through, 2-3 minutes. Remove the pan from the heat. Add the baked chicken, turning to coat.