Place all of the marinade ingredients into a large bowl and mix together. Add the chicken, then cover with cling film and marinade for at least an hour (or up to overnight).
Cook your rice as per pack instructions.
Whilst the rice is cooking, heat the oil on a high heat in a wok or large frying pan/skillet until hot. Scoop the chicken out of the marinade with a slotted spoon and cook in the wok until slightly browned, and almost cooked right through.
Add in the chopped onion and cook for a further 2 minutes to soften the onion slightly.
Add in the marinade and heat through whilst stirring until bubbling throughout. It's important to ensure all of the sauce has been completely cooked through, as it's had the raw chicken in it.
Add in the peppers, mangetout/snow peas and dried chillies. Cook for a minute, then stir through the spring onions/scallions. Add a splash of water to the sauce if it needs loosening up.
Check one of the larger pieces of chicken to ensure it’s cooked in the middle. Then turn off the heat.
Take your boiled rice and spoon it into a small bowl. Push it down with the back of a spoon, then place a serving plate on top and turn the whole thing over. Tap the bowl to release the mound of rice. Repeat until you have four plates of rice.
Spoon the firecracker chicken around the rice and then sprinkle the top of the rice with the shichimi powder and the sesame seeds.
Top the rice with a wedge of lime and serve!
Nutrition info is for one serving of this recipe and does not include rice.