Sesame-Crumbed Chicken & Sautéed Greens

In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the ginger paste until fragrant, 1-2 minutes. Add the water and a generous pinch of salt 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 from the heat. Keep covered until the rice is tender and all the water is 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 in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the mixed sesame seeds and panko breadcrumbs. Dip the chicken breast strips into the flour, then into the egg and finally in the panko-sesame mixture. Set aside on a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken breast strips, tossing, in batches until browned and cooked through, 3-4 minutes. TIP: The chicken is cooked when it is no longer pink inside.

Wash out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the zucchini, tossing, until tender, 4-5 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Add the garlic and soy sauce (for the veggies) and cook until fragrant, 1 minute.