Cantonese-Style Chicken

• Meanwhile, roughly chop Asian greens. • Trim and halve green beans. • Thinly slice long chilli (see ingredients).

• When rice has 15 minutes remaining, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Season chicken on both sides and top with sliced chilli (if using). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.

• Return large frying pan to high heat with a drizzle of olive oil. • Cook green beans, until tender, 4-5 minutes. • Reduce heat to medium, add garlic and Asian greens and cook, until wilted and fragrant, 1 minute. Transfer to a bowl, season and cover to keep warm.

• In a small microwave-safe bowl, combine ginger lemongrass paste, the soy sauce, vinegar, brown sugar, water (for the sauce) and a drizzle of olive oil. • Microwave until fragrant and heated through, 30 seconds. Season with pepper.