Instructions

• Place the cornstarch into a medium bowl, season with salt and pepper and Chinese Five Spice. Mix well, then add the diced chicken and toss to coat evenly.
• Cook the rice according to instructions on packaging.
• In the meantime, heat 1 tablespoon of coconut oil in a large skillet over a medium-high heat. Add the chicken and cook for 5-8 minutes until golden, stirring often. Once cooked, take the chicken out of the pan and set aside.
• In the same skillet, heat the remaining 1 tablespoon of coconut oil and add the bell pepper and red onion. Season with salt and pepper and stir-fry for 5-7 minutes until golden.
• Meanwhile, make the sauce by combining together all the sauce ingredients in a bowl.
• Now place the cooked chicken back into the pan and stir through the sauce. Bring to a gentle simmer and cook gently until thickened, 2-3 minutes. Add a splash of water if the sauce is too thick.
• Once the rice has cooked, divide between serving bowls, top with the chicken and sauce, and garnish with green onions. Serve immediately.