Crispy Chicken Breast, Thai-Style Rice & Peanut Sauce

Take your chicken out of the fridge, open the packet and let it air, then 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 almost cooked with a slight bite

Once done, transfer the basmati rice to a plate (reserve the pot) and spread it out flat to help it cool down

While the rice is cooking, peel and finely dice your brown onion[s]

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

Finely slice half your red chilli[es] into rounds and set aside for garnish

Cut the remaining chilli in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Peel and finely chop (or grate) your garlic

Add the diced chicken breast to a bowl with your ground coriander, half the grated ginger (you'll use the rest later!), half the chopped chilli (can't handle the heat? Go easy!), a drizzle of olive oil and a generous pinch of salt

Add your cornflour to the bowl and give everything a good stir until the chicken is fully coated – this is your coated chicken

Trim, then slice your green beans in half

Chop your coriander finely, including the stalks

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to coat the bottom of the pan) over a medium-high heat

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

While the chicken is cooking, return the reserved pot to a medium heat with a drizzle of vegetable oil

Once hot, add the chopped onion and halved green beans with a pinch of salt and cook for 4-5 min or until they're starting to soften

While everything is cooking, thoroughly mix your peanut butter with 2 tbsp [2 1/2 tbsp] [3 1/2 tbsp] water until loosened, then stir through your sriracha (not a fan of spice? Just add a little!) – this is your spicy peanut sauce

Once softened, add the remaining grated ginger, chopped garlic and remaining chopped chilli (can't handle the heat? Go easy!) to the green beans and cook for a further 1 min or until fragrant

Add your sesame oil, fish sauce and cooled basmati rice with a pinch of salt and cook for 3-4 min further, stirring frequently, or until everything is warmed through

Stir through the chopped coriander – this is your Thai-style rice