A quick and delicious Asian-inspired dish. Tasty flash fried chicken with pointed cabbage, carrots, bell peppers and a red curry sauce with fish sauce and lime. A great dish for when dinner needs to come together quickly but still be delicious! Enjoy.

Directions

1. Boil the rice following directions on the packet. Finely chop the onion. Wash and de-seed the bell peppers, and cut them into thin strips. Peel the carrots and diagonally cut into bite-sized chunks. Rinse the pointed cabbage, remove the stem and cut into strips. Pop all the veggies off to the side.

2. Butterfly each chicken fillet, and cut into thin strips and set aside. Remember to wash your hands and utensils after.

3. Cook onion and curry paste while stirring, with a bit of olive oil in a wok or deep pan, until it starts to get nice and fragrant. Add the chicken strips and continue to cook, until the chicken is cooked through. Place everything on a plate. Add a bit more oil to the pan if needed, and flash fry the veggies little by little - you want them to be warm throughout, but still with a bit of crunch.

4. Pop the chicken back into the pan or wok and add water, honey, lime juice, fish sauce and soya. Warm through and taste. If needed, add more honey, fish sauce, lime or soya depending on your taste.

5. Serve with piping hot rice and a handful of peanuts on top.

6. Enjoy!