Mexican-style chicken stir fry rice bowl with pico de gallo

Chop the cilantro and dice the jalapeno, tomato and onion, toss them together and season with a pinch of salt and a squeeze of lime for the pico de gallo.

Cut the red onion into thicker strips, chop the rest of the bell pepper to a similar size and slice the chicken thighs into strips.

Cook the chicken in the wok first with a little salt and dried minced garlic until cooked through and starting to brown, then toss in the onions and peppers just long enough to colour while staying crunchy.

Reheat the leftover rice, top with the chicken, peppers and onions, another squeeze of lime, the last of the black beans, the pico de gallo and a big spoonful of sour cream.