Make sure your rice is ready before you start.

For the prep: Slice the red pepper, onion, chilli and garlic into thin strips. Chop the green beans into 2cm chunks. Pick the thai basil leaves, discarding the stems. Set everything aside. Slice the chicken breast into 1 inch-thick slices, then cut each slice in half. Add to a small bowl with ¼ tsp salt and 1 tsp fish sauce, mix well and set aside.

For the Thai dressing: Finely slice the chilli and garlic and combine with the remaining dressing ingredients in a small bowl. Set aside.

Combine all the sauce ingredients into a small bowl. Set aside. Fry the eggs to your liking, set aside.

Place a large frying pan over high heat with 2tbsp of neutral oil. Once hot, sear the chicken with a pinch of salt on both sides until golden, you don’t need to cook it through at this stage. Once golden, return it back into its bowl (It will be fully cooked later on – this stage is just for flavour and colour.)

Add another drizzle of oil into the empty pan. Once hot, add the chilli, red pepper and onion, cook, stirring until starting to char, 2-3 mins. Now, add the garlic and toss well to coat in the oil, cook until fragrant. Add the green beans with 2 tbsp water and cook for 1 min.

Pour the chicken and all its juices into the pan with the stir-fry sauce and continuously stir-fry until starting to thicken, then remove from the heat. Roughly tear the Thai basil leaves then mix into the pan until wilted. Season with lots of fresh black pepper.

Share the rice between bowls, top with the stir-fry, fried eggs, lime wedges and drizzle over the dressing.