Sticky Sesame Chicken With Soy & Chilli

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 20-25 min or until tender with a slight bite

Once cooked, drain into a sieve and set aside, reserving the pot for later

While the rice is cooking, add the diced chicken thigh, five-spice and a generous pinch of salt and pepper to a bowl and give everything a good mix up

Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil over a medium heat

Once hot, add the seasoned chicken and cook for 2-3 min or until starting to brown slightly, then reduce the heat to low and cook, covered, for 10 min or until the chicken is nearly cooked through

Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic

Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Combine the chopped ginger, chopped garlic, chopped chilli (can't handle the heat? Go easy!), tomato ketchup, soy sauce and honey in a bowl – this is your soy and honey sauce

Remove the lid from the pan and add the soy and honey sauce

Increase the heat to medium and cook for a further 2-4 min or until the chicken is cooked through (no pink meat!) and a sticky sauce has formed, then remove from the heat – this is your sticky chicken

Return the reserved pot to a medium heat

Rinse the baby kale

Add the drained rice with the washed kale and cook for 1 min or until the kale is mixed through and beginning to wilt

Remove the pot from the heat and season with a pinch of salt – this is your brown rice & kale