Step 1

Combine the chilli, garlic, vinegar, kecap manis, sweet chilli, ginger, honey, soy sauce and 1/4 cup (60ml) oil in a bowl. Add chicken and toss to coat. Cover with plastic wrap and chill for 30 minutes to marinate.

Step 2

Combine the eggs and coriander in a small bowl and season. Heat 2 teaspoons oil in a wok over high heat, then pour in the egg mixture, swirling to coat the base of the wok in a thin layer. Cook for 1 minute or until almost set, then flip and cook for a further 30 seconds or until set. Transfer omelette to a board, roll up and thinly slice, then set aside.

Step 3

Heat another 1 tablespoon oil in the wok over medium-high heat until almost smoking. Add half the chicken, reserving marinade, and stir-fry for 7-8 minutes until cooked through. Transfer to a bowl. Repeat with another 1 tablespoon oil and remaining chicken.

Step 4

Wipe wok clean with paper towel, then heat 1 tablespoon oil in wok over high heat. Add capsicum and stir-fry for 30 seconds, then add the bok choy stalks and stir-fry for

Step 5

30 seconds. Add the bok choy leaves and stir-fry for a further 1 minute or until slightly wilted. Remove from pan.

Step 6

Return wok to high heat with remaining 1 tablespoon oil. Add reserved marinade and allow to bubble for a minute, then add rice and stir-fry for 2-3 minutes until well coated. Return the omelette, chicken and vegetables to the wok with the cashews, water chestnuts and peas, then stir-fry for 1 minute or until warmed through. Divide among bowls and serve.