Scrub the sweet potato and chop into 1cm-thick chips about 4cm in length.

Place in a large dry non-stick frying pan on a medium-high heat to soften and char for 10 minutes, stirring regularly.

Cut the chicken into similar-sized strips and add to the pan for another 5 minutes.

Put ½ a mug of rice, 1 mug of boiling kettle water (300ml) and a small pinch of sea salt in a small pan.

Cover, and cook on a medium heat for 12 minutes, or until all the water has been absorbed.

Meanwhile, finely grate the zest of 1 lime into a bowl, squeeze in the juice, then stir in the oyster and sweet chilli sauces, along with 100ml of water.

Halve the baby corn lengthways, then toss into the sauce.

Trim the spring onions, chop into 3cm lengths and toss into the sweet potato pan to cook for 3 more minutes.

Pour in the corn and sauce, let it sizzle and cook down for just 2 minutes, then season to perfection and serve with the rice and lime wedges, for squeezing over.