Hoi sin chicken over ginger sesame vegetables

* 1 chicken thigh

* 2 - 3 tbsp hoi sin sauce

* 1" piece root ginger

* 2 carrots

* Handful sugar snap peas

* 2 small spring onions

* Sesame seed oil

* Soy sauce

* Vegetable oil

* Half cup jasmine rice

* Toasted black sesame seeds

Preheat oven to 180C. Place chicken thigh in a pyrex dish that fits it, smooth on hoi sin sauce with a spoon - under and over. Cover dish with foil, bake for 45mins.

Rinse and set the jasmine rice cooking.

Finely julienne the ginger (taking care to cut against the fibre growth), scrape/peel carrots and julienne too. Top/tail (and de-string) sugar snap peas if desired.

Heat 1 - 2 tsp or so of vegetable oil in a wok. Bring to a medium-hot heat, add ginger, stir fry for 1min or until slightly translucent. Add carrot, cook for 1min or so, then add spring onion and sugar snaps. Stir fry for another 2 - 3mins.

Add 1 tsp sesame seed oil, 3 - 4 tsp soy sauce to the wok. Stir and continue cooking to softness preference.

Lift foil from chicken before end of cooking for crispy skin. Cook for another 15mins as required, checking for cooked-ness before serving.

Serve up jasmine rice, stir fried vegetables and place chicken on top. Spoon over additional hoi sin flavoured cooking juices from the pyrex dish, then sprinkle on toasted sesame seeds.