Chinese 5 Spice Chicken

Halve, then remove the core from the red pepper and slice into thin strips. Remove the root from the spring onion and thinly slice (keep white and green parts separate). Halve the baby bok choy lengthways. Add the chicken stock pot and basmati rice to your pan of boiling water. Simmer uncovered until cooked, 10 mins. Then reserve a cup of water and drain the rice in a sieve. Return to the saucepan and cover with a lid to keep warm.

Meanwhile, put a drizzle of oil in a frying pan on medium-high heat. Add the red pepper and season with salt and black pepper. Cook until softened, 3-4 mins, then pop on a baking tray. Add the chicken and marinade to the frying pan. Cook until golden and charred, 2 mins each side. Put the chicken on top of the peppers and roast on the top shelf of your oven for 10 mins. TIP: The chicken is cooked when it is no longer pink in the middle.

Give your frying pan a quick wash and return it to medium-high heat with a glug of oil. Once hot, lay in the bok choy, cut-side down. Season with salt and a grind of black pepper. Cook for 2 mins, then turn over and cook for another 2 mins on the other side. The bok choy should be slightly browned and charred. Add a splash of water and pop a lid (or some foil) on the pan and leave to steam for another 3 mins.

Once the bok choy is cooked, add it to the chicken and peppers and return the tray to the oven. Add the remaining soy mixture to the frying pan, along with the reserved rice water (amount specified in the ingredient list). Stir together and bubble away until thickened, 3-4 mins. Remove the pan from the heat.