Soy and Honey Chicken and Rainbow Veg Mix

a) Meanwhile, eat a glug of oil in a frying pan on medium high heat. b) While the pan gets hot, put the cornflour in a large bowl and season with salt and pepper. c) Add the chicken pieces to the bowl and toss to coat completely in the cornflour. IMPORTANT: Wash your hands after handling raw chicken. d) Once the oil is hot, add the chicken to the pan and stir-fry until golden brown, 4-5 mins.

a) While the chicken cooks, halve, peel and thinly slice the shallot. b) Trim the green beans and chop into thirds. c) Peel and grate the garlic (or use a garlic press). d) Heat a drizzle of oil in another large frying pan on a medium high heat. e) Once hot, add the rainbow veg mix and stir fry for 2-3 mins. Then add a splash of water, cover with a lid (or some foil) and steam-fry until the veggies are tender, 4-5 mins. Remove the pan from the heat.

a) Once the chicken is browned, add a drizzle of oil if you need to, add the shallot, cook with the chicken until softened, 2-3 mins. b) Stir in the garlic and tomato puree, cook for 1 minute. Pour in the water (see ingredient list for amount), chicken stock powder, honey and soy sauce. c) Stir in the green beans, bring to a simmer. Cover with a lid or some foil, simmer until the beans are cooked and the sauce has thickened, 5-6 mins.

a) Once the chicken and beans are cooked, taste and add salt and pepper if you feel it needs it. IMPORTANT: The chicken is cooked when no longer pink in the middle. b) Add a splash more water if you feel it needs it.

a) Fluff up the rice with a fork. b) Spoon into bowls and top with the soy honey chicken. c) Serve the rainbow mix on top (reheat first if necessary!) and enjoy!