Add the rice and water to a small saucepan. Bring to the boil over high heat with the lid on, then reduce heat to low and simmer until the water has evaporated and the rice is cooked. Add a little extra water if needed.

Meanwhile, combine the soy sauce, honey and lemon juice in a small fry pan. Cook over low-medium heat for about 3 minutes, or until melted and well combined. Remove from the heat.

Place the diced chicken in a bowl and dust with the seasoned flour. Heat 1 tablespoon of olive oil in a large fry pan over medium-high heat. Fry half of the chicken for about 10 minutes, turning occasionally, until golden and crisp. Remove from the pan and repeat with the remaining oil and chicken.

Add all the chicken back to the pan with the sauce mixture. Cook for about 5 minutes, stirring occasionally, until the sauce has thickened and the chicken is coated in a sticky glaze.

Meanwhile, bring a small pot of water to the boil. Add your chosen vegetables and cook for about 5 minutes, or until tender but still slightly crisp. Drain well.

Serve the sticky honey soy chicken with rice and your choice of vegetables. Enjoy!