Aside from the marinating time, this Clare Smyth recipe is super quick and easy and so delicious. Nicely spicy and a big hug in a bowl.

Ingredients 
8 skinless, boneless chicken thighs, diced  
300g jasmine rice  
4 tbsps vegetable oil  
4 red chillies, deseeded and halved lengthways  
80g fresh ginger root, peeled and finely diced
2 garlic cloves, finely chopped 
80ml chicken stock  
4 tbsps light soy sauce  
3 tbsps rice wine vinegar  
2 tbsps runny honey 
4 spring onions, sliced  
1 tsp chiu chow 
120g unsalted cashew nuts, toasted and chopped  

For the marinade  
4 tbsps light soy sauce  
4 tbsps rice wine vinegar  
60g cornflour  
½ tsp white pepper 
½ tsp five spice 

Method
Mix the marinade ingredients together in a bowl and add the diced chicken.  Ensure all of the chicken is coated and put aside for an hour. 

Bring a pan of boiling salted water to the boil.  When your water has boiled, add your rice and stir.  Stir from time to time until the rice is cooked - this is usually 10-12 minutes but follow packet instructions. 

Meanwhile in a wok, heat your oil over a fairly high heat.  Add the chillies and cook until they start to go black.  Remove them with a slotted spoon to one side and add the chicken and marinade into the oil and stir. 

Once the chicken is golden add the ginger and garlic and cook for a couple of mins then add the chicken stock, soy sauce, rice wine vinegar and honey. Bring to the boil and cook for another few mins until the chicken is cooked through.  

Drain your rice and put back into the saucepan, covered with a clean tea towel for 2-3 minutes. 

Serve with a portion of rice at the bottom and the chicken on top.  Scatter the spring onions, cashews, chiu chow and charred chillies over the top. 

- Adapted recipe from Hospitality Action - Chefs at Home