Sesame-Crumbed Japanese Chicken

In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the ginger and garlic and cook until fragrant, 1-2 minutes. Add the water and salt (for the rice) and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water has been absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, combine the plain flour and salt (for the crumb) in a shallow bowl. In a second shallow bowl, whisk the eggs with a fork. In a third shallow bowl, combine the sesame seeds, black sesame seeds and panko breadcrumbs. Dip the chicken into the flour, followed by the egg and finally in the panko-sesame mixture. Set aside on a plate.

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add 1/2 the crumbed chicken and cook, turning occasionally, until golden and cooked through, 4-8 minutes. Transfer to a plate lined with paper towel and repeat with the remaining chicken.

TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is resting, wash the frying pan and return to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the green beans, zucchini and carrot and cook until tender, 4-5 minutes. Add the remaining 3 tsp soy sauce and cook until the veggies have absorbed the sauce, 1 minute.