Prepare your ingredients: Before you turn on the heat, have all your vegetables and chicken diced and ready. This stir-fry comes together very quickly, and you won’t have time to chop mid-cooking. The smell of fresh ginger and garlic as you grate and mince them is the first sign of the good things to come.

Cook the aromatics: Heat the sunflower oil in a large frying pan or wok over a medium-high heat. Add the minced garlic and grated ginger. Cook for about 30 seconds, stirring constantly, until they become incredibly fragrant and the garlic just begins to turn a pale golden colour at the edges. The kitchen will smell amazing at this point.

Brown the chicken: Add the diced chicken to the pan in a single layer. Let it sear undisturbed for 2 minutes. You want the underside to develop a lovely golden-brown crust. Then, stir-fry for another 3-4 minutes. The chicken is done when it’s no longer pink in the centre and feels firm to the touch. You’ll hear a satisfying sizzle as it cooks.

Add the vegetables: Tip in the chopped red onion, diced red bell pepper, and water chestnuts. Stir-fry everything together for 2-3 minutes. The vegetables should become slightly tender but still retain a pleasant crunch. You’ll notice the colours brighten and the mixture looks vibrant.

Create the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey, and sesame oil. Pour this mixture over the chicken and vegetables. Stir well to coat everything evenly. Cook for another minute, allowing the sauce to bubble and thicken slightly, clinging to the chicken. The sauce should look glossy and smell beautifully savoury-sweet.

Finish and assemble: Remove the pan from the heat. Stir through the sliced spring onions. To serve, spoon the warm chicken mixture into the individual lettuce leaves. The contrast between the warm, glossy filling and the cool, crisp lettuce is the whole point. Garnish with fresh coriander and sesame seeds if you like, and serve immediately.