Hoisin Chicken With Rice & Sesame Greens & Extra Chicken Breast

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 bring to the boil over a high heat, then 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

Add your chicken breast portions to a chopping board, cover with cling film and bash with a rolling pin until flattened to approx. 1cm thickness

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 with a pinch of salt and pepper and cook for 5-6 min on each side or until golden and cooked through (no pink meat!)

Tip: Cooking for 5? Use two pans!

Meanwhile, add your hoisin sauce, gluten free soy sauce and ginger & garlic paste to a measuring jug with your cornflour and 50ml [70ml] [90ml] boiled water and stir it all together – this is your hoisin sauce

Wash, then, slice your pak choi into wedges lengthways on a clean chopping board and pat dry with kitchen paper

Wash your spinach and pat it dry with kitchen paper

Once the chicken is cooked, add the hoisin sauce to the pan and cook for 2-3 min or until the sauce has thickened and the chicken is coated – this is your sticky hoisin chicken

Add the pak choi wedges and spinach to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 3-4 min or until the pak choi is fork tender

Once cooked, add your toasted sesame oil to the bowl with a pinch of salt and give everything a good mix up – these are your sesame greens