HelloFresh Five Spiced Chicken with Bok Choy

While the rice cooks chop the chicken into bite-sized pieces. Chop the bottom root from the bok choy, then chop 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 chop finely. Using the edge of a spoon peel the skin from the ginger. Now either grate the ginger or chop it super finely.

Mix your garlic, ginger, 1 tsp of sugar(if you have some), Chinese rice wine vinegar and half the soy sauce in a bowl. Stir in the Chinese 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 frying pan on medium-high heat. Once the oil is really hot add in the chicken with the marinade. Cook for around 8 mins until it is caramelised outside and cooked in the middle. Tip: The chicken is cooked when it is no longer pink in the middle.

Every 3 mins add 1 tbsp of waterto the pan to ‘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 your chicken is cooked add in the whites of the spring onions. 30 seconds later add in the bok choy and the remaining soy sauce. Stir-fry for 2 mins until the bok choy has wilted.