Five-Spice Chicken Breast With Sesame Veg And Plum Sauce

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Take your chicken out of the fridge, open the packet and let it air

Combine your soy sauce, five-spice mix, rice vinegar and 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil in a medium bowl with a pinch of salt and pepper – this is your five-spice marinade

Add the chicken breast portion[s] to a large bowl with half the five-spice marinade (you'll use the rest later!) and give everything a good mix up – this is your marinated chicken

Add the marinated chicken to a tin foil-lined baking tray (or two!), and put the tray[s] in the oven for 18-22 min or until the chicken is cooked through (no pink meat!) – this is your five-spice roasted chicken breast

Cut your pak choi in half lengthways

Top, tail and slice your carrot[s] into strips

Add the pak choi halves and carrot strips to a large piece of tin foil with a generous pinch of salt

Scrunch the foil around the vegetables to form a tightly sealed parcel and add to a baking tray

Put the tray in the oven for an initial 15 min

Tip: Cooking for 3 or more? Make 2 separate parcels!

Meanwhile, rinse your white long grain rice until the water runs clear, then add it to a pot with a lid with 225ml [300ml] [450ml] cold water 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

Boil half a kettle

After 15 min, remove the tray[s] with the vegetables from the oven and open up the parcel[s]

Add your toasted sesame oil and sprinkle over your toasted sesame seeds

Return the tray[s] to the oven and cook for a further 5-6 mins or until the vegetables are tender – this is your sesame roasted veg

Heat a large, dry, wide-based pan (preferably non-stick) over a medium-high heat

Add your spiced plum chutney, hoisin sauce, cornflour and 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar to the bowl with the reserved five-spice marinade

Add 100ml [150ml] [200ml] boiled water and mix well – this is your plum mix

Once hot, add your plum mix and cook for 2-3 min or until reduced to a glossy sauce – this is your plum sauce