Begin by preparing the vegetables. Slice the red chilli thinly, chop the spring onions diagonally, deseed and slice the red pepper into strips, and trim the mangetout. Set these aside for later use.
Cook the jasmine rice according to the package instructions until tender. Once cooked, fluff the rice with a fork and keep it warm until needed.
Heat a large frying pan or wok over medium-high heat and add a drizzle of oil. Add the chicken thighs, cooking them for 6-8 minutes until golden brown and cooked through. Remove from the pan and set aside.
In the same pan, add the sliced red chilli and red pepper strips. Stir-fry for 2-3 minutes until they begin to soften. Add the mangetout and continue to stir-fry for another minute.
Return the chicken to the pan and pour in the hoi sin sauce. Stir well to coat the chicken and vegetables evenly, cooking for another 2 minutes. Sprinkle with sesame seeds and chopped spring onions.
Serve the spicy hoi sin chicken over the cooked jasmine rice, garnished with freshly chopped coriander. Enjoy this deliciously balanced and flavourful meal.
