Chinese Style Favourites Feast

Heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in half the garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins.

Sprinkle over the sesame seeds and stir in half the soy sauce. Remove from the heat and cover to keep warm. Set aside.

While the green beans cook, heat a drizzle of oil in another frying pan on medium-high heat.

Once hot, add the diced chicken to the pan and season with salt and pepper. Fry until golden brown and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken. It's cooked when no longer pink in the middle. 

Meanwhile, remove the sping rolls from the packaging and pop onto a baking tray. Bake on the middle shelf until golden and piping hot, 12-14 mins.

Once cooked, add the remaining garlic and remaining Chinese Five Spice to the chicken and stir-fry until fragrant, 1 min.

Stir in the Szechuan paste, honey, tomato ketchup and water for the sauce (see pantry for all three amounts) and the remaining soy sauce. 

Simmer until thickened slightly, 3-4 mins. Add a splash of water if it's a little too thick.

When everything's nearly ready, cook the rice according to pack instructions.

When the duck is piping hot, remove from the oven and drizzle over the hoisin sauce. Return to the oven to glaze, 1 min.