Cut the chicken into small slices or chunks. Put in a bowl sprinkled generously with five spice and set aside.
Put a tbsp of oil in a wok or frying pan on a low heat and soften the vegetables until the onion goes translucent. Set aside and add a little more oil, turn the heat up a little then add the chicken, turning occasionally to cook evenly.
Once the chicken is sealed and browning, drizzle with about a tbsp of the soy and 2 tbsp sweet chilli sauce, allow to simmer. Add the vegetables to the chicken and sauce, leaving to simmer which will reduce the sauce down nicely.
Cook the rice as per the packaging, about 10-12 minutes but try to remove when its only just done, slightly al dente. Drain well and drizzle two tbsp Soy Sauce over. Allow to cool before combining the rice and saucy chicken together.
Warm the tortillas and assemble. Eat immediately!! Yum
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