Sweet Chilli & Lemongrass Chicken

While the rice is cooking, thinly slice onion (see ingredients). Combine the rice wine vinegar and a good pinch of sugar and salt in a small bowl. Scrunch sliced onion in your hands, then add to pickling liquid. Add just enough water to cover onion. Stir to combine, then set aside.

Meanwhile, thinly slice carrot and zucchini into half-moons. Finely chop garlic. Cut chicken thigh into 2cm chunks. In a medium bowl, combine oyster sauce, sweet chilli sauce, ginger lemongrass paste, the soy sauce and a dash of water.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and zucchini, tossing, until softened, 3-4 minutes. Add mixed leaves and garlic and cook until wilted, 1-2 minutes. Transfer to a bowl.

Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned and cooked through, 4-6 minutes. Reduce heat to low, add oyster sauce mixture and cook, stirring, until thickened slightly, 1-2 minutes. Return veggies to pan and cook, tossing to coat and heat through, 1 minute.