Start by adding the chopped chicken thighs into a large/deep frying pan on a high heat with the oil. Give the pan a shake to ensure the chicken is coated in the oil and then refrain from touching so we can achieve a nice, golden brown char on the chicken.
After around 4 minutes, one side of the chicken should have achieved that golden glow. Remove from the pan and set the chicken aside. Slice the white onion
Add the onions with the mushroom to fry in the pan and reduce the heat to medium. Season with salt and pepper and fry for around 6 minutes, until the onion has softened and the mushrooms have released all their moisture.
Now add the grated ginger and garlic to the mushrooms and onions and leave to fry for a minute before pouring the stock into the pan. Add the carrot and frozen peppers and rice.
Return the part cooked chicken thighs into the pan to cook with vegetables. The frozen peppers will cool the pan down quite a bit, so wait until the stock starts to simmer, before setting the timer, according to the packet instructions for the rice. Mine was 12 minutes. The rice should have absorbed most of the stock.
Combine the cornstarch, 100ml of water, soy sauce and honey in a bowl.
Add the sauce to the pan and stir continuously on a medium heat, until the sauce starts to thicken. When the sauce has thickened in the pan with the rice, chicken and veggies, taste to see if it needs any more salt, then serve. Top with finely chopped spring onion and optional chilli flakes if you like things hot.
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