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 four. Very finely chop the spring onions into discs, separating the white and green parts. Slice the chilli in half and very thinly chop 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 spice. Add as much of the red chilli as you dare (you can omit it completely for the little ‘uns). Tip this mixture over the chicken and marinate 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. Tip: 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!

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