Step 1

Place all of the marinade ingredients into a large bowl and mix together.

Step 2

Add one third of the marinade to the chicken, then cover with cling film and marinade for at least an hour (or up to overnight).

Step 3

Cook your rice as per the pack instructions (or use my no-fail boiled rice tutorial).

Step 4

Whilst the rice is cooking, heat the oil on a high heat in a wok or large frying pan/skillet until hot. Scoop the chicken out of the marinade with a slotted spoon and cook in the wok until slightly browned, and almost cooked right through.

Step 5

Add in the chopped onion and cook for a further 2 minutes to soften the onion slightly.

Step 6

Add in the reserved marinade and heat through whilst stirring until bubbling throughout.

Step 7

Add in the peppers, mangetout (snow peas) and dried chillies. Cook for a minute, then stir through the spring onions (scallions). Add a splash of water to the sauce if it needs loosening up.

Step 8

Check one of the larger pieces of chicken to ensure it’s cooked in the middle. Then turn off the heat.

Step 9

Take your boiled rice and spoon it into a small lightly oiled bowl (mine is 12cm/4.75" diameter). Push it down firmly with the back of a spoon, then place a serving plate on top and turn the whole thing over. Tap the bowl gently to release the mound of rice. Repeat until you have four plates of rice.

Step 10

Spoon the firecracker chicken around the rice and then sprinkle the top of the rice with the shichimi powder and the sesame seeds.

Step 11

Top the rice with a wedge of lime and serve!