Step 1

Whiz chilli, lemongrass, ginger and garlic into a paste. Add honey, mirin, fish sauce and 1 tablespoon oil and blitz until combined.

Step 2

Toss chicken in a bowl with half the marinade. Chill for 15 minutes. Combine soy with remaining marinade. Set aside.

Step 3

Meanwhile, cook the rice according to packet instructions. Keep warm.

Step 4

Heat 2 teaspoons oil in a wok or large pan over medium-high heat. Add half the chicken and cook, turning, for 5-8 minutes until browned and sticky. Repeat with remaining 1 teaspoon oil and chicken. Keep warm.

Step 5

Meanwhile, toss spring onion, basil, coriander and snow peas with the rice.

Step 6

Spoon rice into serving bowls and serve topped with chicken and reserved sauce.