Chinese-Style Chicken Thigh & Sweetcorn Stir-Fry With Brown Rice

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

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, 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 your chicken 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!)

(Doubled your protein? Use 2 pans)

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 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 your chilli flakes (can't handle the heat? Go easy!) and cook for 1-2 min until fragrant

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 & sweetcorn stir-fry