Orange Chicken and Jasmine Rice

Meanwhile, zest and halve the orange (see ingredients for amount). Trim the green beans, then cut into thirds.

Halve the pepper and discard the core and seeds. Chop into 1cm chunks. Peel and grate the garlic (or use a garlic press).

Place the chicken into a bowl with the cornflour and salt (see pantry for amount). Mix together until well coated. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

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

Once the oil is hot, add the diced chicken and season with pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer to a bowl and pop the (now empty) pan back on medium-high heat.

Add the green beans and pepper to the pan. Cook until softened, 6-8 mins.

Meanwhile, in a measuring jug, combine the honey, ginger puree, ketchup and flour (see pantry for both amounts) until thoroughly mixed and no clumps of flour remain. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Whisk the soy sauce, rice vinegar and water for the sauce (see pantry for amount) into the jug until smooth, then set aside.

Once the veg has softened, stir the garlic and cook for 30 secs.

Pour in the sauce mixture and bring to the boil, stirring, until thickened, 1-2 mins.

Add the cooked chicken back into the pan. Stir to glaze in the sauce, then remove from the heat.

Squeeze in the orange juice and add the orange zest (see ingredients for both amounts). Stir until combined, then taste and season with salt and pepper if needed.