Sticky Teriyaki Glazed Chicken Breast

Meanwhile, lay the chicken onto one side of a large baking tray, sprinkle over the Indonesian style spice mix and drizzle over oil and honey. Season with salt and pepper. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Roast the chicken on the middle shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, halve any thick broccoli stems lengthways. Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press).

Halve the baby corn lengthways. Crush the peanuts in the unopened sachet using a rolling pin.

When the chicken has 12 mins left, pop the broccoli onto the other side of the same baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast for the remaining time until the broccoli is tender and crispy, 10-12 mins.

Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the baby corn and stir-fry until tender, 4-5 mins.

Add the garlic and stir-fry until fragrant, 30 secs. Season with salt and pepper.

Transfer the baby corn to a medium bowl and cover to keep warm.

Just before the chicken is cooked, add the teriyaki sauce to the (now empty) frying pan and bring to the boil. Reduce the heat to a gentle simmer.

Once roasted, add the chicken to the sauce and turn to coat. Remove from the heat and set aside.

When everything's ready, fluff up the rice with a fork and stir through half the coriander.