Put the chicken in a bowl. Mix the soy sauce, honey and cornflour together in a separate bowl then pour over the chicken. Toss to coat, then set aside.
Mix the lemon zest, juice and chicken stock together.
Heat a wok or frying pan until hot then add the groundnut oil. Add the sherry to the chicken and stir through, then add to the hot wok and stir fry for 2 minutes until just sealed. Add the chilli, garlic and ginger and the lemon and chicken stock. Bring to the boil, stirring well. Reduce the heat to a simmer and cook for 4-5 minutes until the chicken is cooked through and the sauce thickened.
For the squid, mix the squid, sesame oil, soy and mirin together in a bowl and set aside for 5 minutes.
Heat a frying pan or wok until hot, add the groundnut oil and when it’s shimmering, add the ginger, garlic and chilli. Stir fry for 2 minutes or until just softened. Add the squid and black beans and stir fry for 2-3 minutes over a high heat. Add the chicken stock, sherry, spring onion and coriander. Stir well then simmer for another couple of minutes until the squid is cooked through. Spoon into a serving bowl.
For the rice, heat a frying pan or wok until hot. Add the groundnut oil and when it’s shimmering, add the rice and stir fry for 1 minute before adding the spring onions, coriander, soy and sesame oil. Stir fry for 2-3 minutes, or until piping hot through then tip into a serving bowl.
To serve, add the spring onions to the lemon chicken and mix through. Serve with the squid and rice.