Mary Berry served up Panang chicken stir-fry with honey for a perfect for a midweek meal on Mary Berry Everyday.

Mary says: “For the best result, make sure the rice is cooked and cooled beforehand so it won’t stick together when frying. The rice can be cooked up to 6 hours ahead and stored in the fridge.”

The ingredients are: 225g long-grain rice, 2 tbsp olive oil, 2 chicken breasts, very thinly sliced into strips, 1 tbsp clear honey, 1 onion, chopped, 1 medium courgette, finely chopped, 1 red pepper, finely chopped, 2 sticks celery, finely chopped, 2cm piece fresh root ginger, finely grated, 2 garlic cloves, crushed, 1 tbsp medium curry powder, 3 tbsp soy sauce, 1 tbsp sweet chilli sauce, ½ lime, juice only, 4 lime wedges, salt and freshly ground black pepper.

The recipe is available in Mary’s book titled: Mary Berry Everyday – available at Amazon now.