Stir-fried lemongrass chicken & rice

Trim off and discard the base of the lemongrass stalks, then use a fine grater or zester to grate 1 stalk into a large mixing bowl. Finely chop the remaining stalk and set aside. Stir in the garlic, ginger, sugar, fish and soy sauces. Coat the chicken in the marinade and leave for at least 10 minutes (while you prepare the vegetables and cook the rice), or ideally overnight (up to 24 hours).

Heat 1 tbsp oil in a large wok or frying pan over a high heat. When smoking hot, add the chicken and any extra marinade and fry for 12-14 minutes, stirring regularly, until golden and cooked through so that the juices run clear and there is no pink meat, adding the chopped lemongrass for the final 2 minutes. Tip out of the pan and set aside on a plate.

Add the remaining oil, beans and carrots to the pan and fry for another 8 minutes until cooked through and charred in places. Return the chicken to the pan, add the chilli and lime juice, and toss together. Serve with the cooked rice and lime wedges, if liked.