Chinese-Style Five-Spice Chicken With Cauliflower Rice

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

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 medium-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!)

Wash your spring greens then pat it dry with kitchen paper, then rip the leaves off your spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

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

Heat a pot with a matching lid over a medium heat

Once hot, add your cauliflower rice and a pinch of salt and cook, stirring often, for 3-4 min or until warmed through

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

Tip: Add a splash of water if it's looking a little dry!

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 the sliced spring greens with a pinch of salt

Cook for 3-4 min or until tender with a bite – 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 the chicken breast[s] thinly