Chinese-Style Chicken Breast & Sweetcorn Stir-Fry

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

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered

Meanwhile, boil a kettle

Peel and finely chop (or grate) your garlic

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

Trim, then slice your spring onion[s]

Drain your sweetcorn

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

Once hot, add the diced chicken breast with a pinch of salt and pepper and cook for 6-7 min on each side or until golden and cooked through (no pink meat!)

While the chicken is cooking, wash your spinach then add to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under the cold tap until it's cool

Once cool, squeeze as much water out of the spinach as you can, then chop it roughly

Combine your cornflour, soy sauce and toasted sesame oil in a small bowl and give everything a good mix up – this is your stir-fry sauce

Once the chicken is cooked through, add half the sliced spring onions (you'll use the rest later!) to the pan with the chopped garlic, chopped ginger and chilli flakes (can't handle the heat? Go easy!) and cook for 1-2 min until fragrant

Once the chicken is cooked through, add the basmati rice, chopped wilted spinach and drained sweetcorn to the pan

Pour in the stir-fry sauce, give it a stir and then cook for 2-3 min or until everything is warmed through and coated in the sauce – this is your Chinese-style chicken breast & sweetcorn stir-fry