Chinese Five-Spice Chicken Stir-Fry with Brown Rice Recipe

Cook the rice

1. Cook the rice according to pack instructions or as per following
2. Add boiling water from a kettle to a large saucepan along with a pinch of salt and bring back to the boil.
3. When boiling, stir in the brown rice and cook for 25 minutes. TIP: Add more water if it starts to evaporate too much.
4. When cooked, drain in a sieve then return to the pan off the heat. Cover with a lid to keep warm.

Prepare the veggies

1. Halve then remove the core from the red pepper and thinly slice.
2. Trim the spring onion and thinly slice.
3. Peel and grate the garlic (or use a garlic press).
4. Halve the baby corns lengthways, roughly chop the coriander (stalks and all), zest the lime and cut in half.

Prepare the chicken

1. Pop the diced chicken into a mixing bowl. Season with salt and the Chinese five-spice.
2. Use your hands to rub the flavours all over the chicken. Remember to wash your hands and equipment after handling raw meat.

Prepare the sauce

1. Pour the cornflour into a medium bowl. Add an equal amount of water and stir until it forms into a smooth paste.
2. Add the juice of the lime into the bowl. Mix in the soy sauce, 75ml water, half the lime zest and the honey. Keep to one side.

Make the stir-fry

1. Heat a splash of oil in a frying pan over high heat. When hot, stir-fry the chicken until browned, 5 minutes.
2. Add the pepper and corn, cook for another 5 minutes, then add the garlic and cook for 1 minute more.
3. Pour in the sauce, stir together and cook until the sauce has thickened.
4. Remove from the heat. Check that the chicken is cooked i.e. it is no longer pink in the middle. TIP: If your sauce is a bit thick, add a splash more water.

To serve

1. Transfer the rice to a large mixing bowl. Add the spring onion, half the coriander and the remaining lime zest. Stir together well.
2. Season to taste with salt and pepper. Share the rice between your bowls.
3. Spoon the stir-fry on top of your rice and sprinkle over the remaining coriander.