Honey & Ginger Buffalo Chicken With Rice And Edamame Slaw

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 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

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

Season with a generous pinch of salt and pepper

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 and cook for 5-6 min on each side or until golden and cooked through (no pink meat!)

Tip: Cooking for 5? You may need to do this in batches!

Top, tail, peel and grate your carrot[s]

Rinse your blanched edamame beans under cold running water

Combine the grated carrot and rinsed edamame with your mayo and half your rice vinegar (save the rest for later!) in a bowl – this is your carrot & edamame slaw

Add a generous knob of butter to a heatproof bowl and put in the microwave for 20 secs or until melted

Once melted, add your honey, ginger paste, tomato paste, sriracha (can't handle the heat? Go easy!) and the remaining rice vinegar to the bowl with a pinch of salt

Stir it all together – this is your honey & ginger buffalo sauce

Once the chicken is cooked, add the honey & ginger buffalo sauce and cook for 1 min or until all coated – this is your honey & ginger buffalo chicken