HelloFresh Five Spiced Chicken

While the rice cooks chop your chicken into bite sized pieces. Chop the base from the bok choy and chop the bok choy widthways into 4. Very finely chop the spring onions into discs, separating the white and green parts. Slice the chilli in half and very thinly slice widthways.

Peel the garlic, crush it under your knife then dice finely. Using the edge of a spoon peel the skin from the ginger. Now either grate the ginger or dice it super finely.

Mix the garlic, ginger, soy sauce, sugar and vinegar in a bowl. Stir in the 5 spices. Add as much of the red chilli as you dare. Tip this mixture over the chicken and allow to marinade for as long as your hunger allows.

Heat 1 tbsp of oil in a pan on medium-high heat. Once the oil is really hot add in the chicken. Cook for around 8 mins until you have a nice caramelised outside. The chicken is cooked when it is no longer pink in the middle.

Every 3 mins put 1 tbsp of water into the pan and this will ‘de-glaze’ the pan. That’s chef talk for stripping off the little burnt bits that’ll give your sauce lots of extra taste! Once the chicken is done you want there to be a little bit of sauce to sink into the rice.

When the chicken is just cooked add in the whites of the spring onions. 30 seconds later add in the bok choi. Stir fry for 2 mins until the bok choi has wilted.