Angela Hartnett's quick chicken stir fry with honey and chilli recipe

The beauty of this dish is that it's so quick and easy and you can spice it up as much or as little as you want. It can also be supplemented with extra vegetables, such as mushrooms or pak choi.

(Serves four as a starter or two as a main)4 chicken thighsA sprinkle of chilli flakes2 tsp sesame oil½ tsp garlic, chopped½ tsp fresh red chilli, chopped200g baby corn, chopped in half200g mange tout peas2 tbsp soy sauce2 tsp clear honey1 spring onion, slicedSalt and pepper

Season the chicken with salt, pepper and the chilli flakes. Pour the sesame oil into a saute pan and put on a high heat.

Add the chicken and brown all over, then cook for 10-15 minutes, adding a touch of water if it looks dry. Remove from the pan and leave to one side.

Add the garlic, fresh chilli, chopped corn and mange tout and saute until cooked, for about five minutes.

Return the chicken to the pan and add the soy sauce, honey and spring onion. Stir well, to coat the chicken in the sweet and chilli flavours.

Check the seasoning and serve with rice or sauted chinese greens.

guardian.co.uk © Guardian News and Media 2012

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