Chicken Karaage With Brown Rice & Japanese-Style Mayo

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat, then once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Meanwhile, slice each of your chicken breast portion[s] into 3-4 strips

Peel and finely chop (or grate) half of your garlic (you'll use the rest later!)

Peel your ginger (scrape the skin off with a teaspoon) and chop (or grate) finely

Add the chopped ginger, chopped garlic, soy sauce and 1 tsp [1 1/2 tsp] [2 tsp] sugar to a bowl – this is your marinade

Add the chicken strips and give everything a good mix up, then set aside until later

Meanwhile, wash your pak choi then cut in half, separating the white base and green tops, then pat it dry with kitchen paper

Peel and slice the remaining garlic finely

Add your mayo and rice vinegar to a bowl and combine – this is your Japanese-style mayo

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the pak choi white bases, toasted sesame seeds and sliced garlic with a pinch of salt and cook for 3-4 min or until the pak choi has started to soften, then add the green pak choi tops and cook for a further 1 min

Transfer the cooked pak choi to a plate and keep the pan for later

Meanwhile, add your cornflour to a bowl

Add the marinated chicken strips, leaving most of the marinade behind

Give everything a good mix up so the chicken strips are fully coated in cornflour

Return the pan to a high heat with enough vegetable oil to cover the bottom of the pan

Once hot, add the coated chicken and cook for 5-6 min on each side or until browned and cooked through (no pink meat!) – this is your chicken karaage