Lean Chinese Chicken & Veg-Packed Rice

Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite

Once the brown rice is cooked, drain and keep it in the sieve, reserving the pot

Place your hand flat onto the chicken breast[s]

Slice in half as if you were cutting a burger bun, so you are left with 2 [4] thinner pieces

Heat a large, wide-based pan (preferably non-stick with a matching lid), with 1/2 tbsp [1 tbsp] vegetable oil over a medium-high heat

Once hot, add the chicken pieces and cook for 2-3 min on each side, or until browned

While the chicken is cooking, combine the hoisin sauce, cornflour, soy sauce and rice vinegar with 75ml [130ml] water – this is your hoisin sauce

Once the chicken has browned, reduce the heat to medium and add the hoisin sauce

Cook, covered, for a further 8-10 min or until the chicken is cooked through (no pink meat!) and the sauce has thickened - this is your Chinese chicken

Chop the roots from the pak choi and separate the leaves, discarding the roots

Chop any larger leaves in half

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

Peel and finely chop (or grate) the garlic

Return the reserved pot to a high heat with 1/2 tbsp [1 tbsp] vegetable oil

Once hot, add the shredded kale and pak choi with a pinch of salt and cook for 2-3 min or until starting to wilt

Add the chopped ginger, garlic and cooked brown rice and cook for a further 1-2 min or until everything is well combined - this is your veg-packed rice

Slice the red chilli[es] into rounds

Slice the Chinese chicken