Zingy Chicken With Vegetable Brown Rice

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Rinse the long grain 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

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

Combine the chopped ginger, mirin, toasted sesame oil, rice vinegar, tamari soy sauce, chilli flakes (can't handle the heat? Go easy!), 1/2 tsp [1 tsp] sugar and a pinch of salt in a bowl and give everything a good mix up – this is your zingy sauce

Add the chicken breast portions to a chopping board

Slice through the thickest part of the chicken breast being careful not to cut all the way through to the other side and open it out like a book

Cover with cling film and bash with a rolling pin until you have an even thickness – this is your butterflied chicken

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add the butterflied chicken and cook for 4 min on each side until golden, then reduce the heat to medium

Add the zingy sauce and cook for a further 3-4 min or until cooked through (no pink meat!)

Meanwhile, peel and finely chop (or grate) the garlic

Trim, then slice the spring onion[s] finely

Peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons

Once the rice is nearly tender, add the chopped garlic and mangetout to the same pot

Cook for a further 5 min before draining everything

Once drained, season with a generous pinch of salt and pepper and stir through the carrot ribbons until they've softened slightly – this is your vegetable rice