Wagamama's chicken firecracker curry

• 2 chicken breasts

• 1 tbsp vegetable oil

• 2 garlic cloves, finely chopped

• 2.5cm piece ginger, peeled and finely chopped

• 1 small handful fresh coriander, finely chopped

• 1 tbsp lemon juice

• 120g jasmine rice

• 1 onion, diced

• 1 red pepper, cut into chunks

• 1 green pepper, cut into chunks

• 2 spring onions, sliced

• 80g mange tout

• 1 red chilli

• 1 dried chilli

For the sauce

• 50ml teriyaki sauce

• 50ml oyster sauce

• 100ml sriracha

• 2 tbsp fish sauce

• 50ml vegetable oil

• 6 tbsp runny honey

• 3 tbsp sweet chilli sauce

To garnish

• 1 tsp shichimi or dried chilli flakes

• 1 tbsp toasted mixed sesame seeds

• 1 tbsp sesame oil

• 2 spring onions

• 2 lime wedges

1. Slice the chicken in thin strips. Add to a large bowl or dish and marinate with the oil, garlic, ginger, coriander and lemon juice. Cover and leave in the fridge until ready to cook.

2. To make the firecracker sauce, add the sauces and sriracha to a mixing bowl and whisk to combine. Whisk in the fish sauce, then the oil. Whisk in the honey, then the chilli sauce. Add extra chilli flakes and sriracha if you want it even spicier.

3. Cook the rice according to packet instructions.

4. Heat the oil in the wok over a medium-high heat. Once hot, add the chicken with its garlic and ginger marinade and stir-fry for a couple of minutes.

5. Add the onion and peppers. Stir fry for a few more minutes until the chicken is cooked through and the peppers and onions are starting to soften.

6. Carefully pour in 100ml of the firecracker sauce (keep the rest in a lidded jar in the fridge for another time), and stir to coat the chicken and veg. Cook for another couple of minutes.

7. To serve, plate up the rice and firecracker chicken. Top with the garnishes, a squeeze of lime and a drizzle of sesame oil.