Asian Chilli Chicken

Step 1: Cut each chicken breast in half horizontally to form 4 steaks. Sprinkle both sides with salt, pepper and rice flour, shaking off any excess.

Step 2: Heat the oil in a large skillet over high heat. Add the chicken and cook for 2 minutes. Turn and cook the other side for 2 minutes, then transfer the chicken to a plate.

Step 3: Let the skillet cool briefly, then return it to the stove over medium heat. Add the sesame oil and heat it.

Step 4: Add the garlic and ginger and cook for 15 seconds.

Step 5: Add the chilli flakes and cook for 30 seconds, until the garlic is golden.

Step 6: Increase the heat to medium-high. Add the water, sriracha, soy sauce and honey. Stir well, scraping the base of the pan to dissolve the browned bits into the liquid.

Step 7: Simmer for 2 minutes, until the sauce reduces to a thick syrup. Add the lime juice, then simmer for a further 30 seconds, until the sauce thickens back to a syrup.

Step 8: Turn off the heat. Return the chicken to the pan and turn it to coat in the sauce.

Step 9: Serve the chicken with the sauce left in the skillet. Garnish with green onion, sesame seeds and extra lime wedges, if desired.