Chinese-Style Five-Spice BBQ Chicken 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, add your chicken to a clean chopping board

Cover with cling film and bash with a rolling pin until flattened to approx. 1cm thickness

Sprinkle each side with a little of your five-spice mix (you'll use the rest later!) and a pinch of salt

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

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

Tip: Cooking for 5? Use two pans!

Top, tail and slice your carrot[s] into discs on the diagonal (no need to peel!)

Add the sliced carrot to a heatproof bowl, then cover with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 2-3 min or until slightly softened

Trim, then slice your spring onion[s] thinly

Peel and finely chop (or grate) your garlic

Combine your hoisin sauce with your BBQ sauce, tomato paste, chopped garlic and remaining five-spice mix in a small bowl

Add 50ml [65ml] [90ml] cold water and 1/2 tsp [3/4 tsp] [1 tsp] sugar and stir it all together until completely combined – this is your sauce mix

Once cooked, transfer the chicken to a plate and keep warm, reserve the pan

Return the pan to a medium-high heat with your toasted sesame oil

Once hot, add the carrot discs (Tip: Be careful not to tip in any excess water from the bowl!) and your sweet pea pods with a pinch of salt

Cook for 3-4 min or until tender and golden – this is your sesame veg