Theo Michaels served up a tasty chexican chicken stir fry on Steph’s Packed Lunch.

The ingredients for the chicken are: 200g chicken breast, cubed, 250ml milk, 125g plain flour, 125g corn flour, 1tsp salt, 1tsp cayenne and Vegetable oil for frying.

For the sauce: 1tsp dried oregano, 1tsp honey, 1tbsp dark soy sauce, 1tsp sesame oil, 1tsp rice wine vinegar (or regular vinegar), 2tbsp ketchup, 1tsp chipotle paste (taste as some are hotter than others!), 1tsp smoked paprika, 1tsp cornflour, 100ml water or chicken stock and Generous pinch salt.

For the stir fry: 1 whole dried chilli (optional), 50g fine green beans, trimmed, 1 small red onion, peeled and cut into thick wedges, 1 clove garlic, peeled and chopped, 1 inch ginger, peeled and finely chopped, Fresh coriander to garnish and 2tbsp olive oil.

To serve: 250g long grain rice, cooked to packet instructions.

See recipes by Theo in his book titled: Orexi!: Feasting at the modern Greek table available from Amazon now.