Chinese-Style Five-Spice BBQ Double Chicken With Rice

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

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam 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

(Doubled your protein? Use 2 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

Whilst the veg is cooking, put the sauce mix in the microwave for 1-2 min or until hot and slightly thickened – this is your Chinese-style five-spice bbq sauce

Slice your chicken thinly