Chicken & Garlic Rice with Crunchy Slaw

Preheat the oven to fan 180°C. Bash the garlic, trim and thinly slice the ginger and spring onions. Wash the rice until the water runs clear.

Add the soy sauce, honey, 5-spice and bashed garlic into a bowl. Mix the chicken thighs through until coated.

Place an oven-proof frying pan over medium heat with a drizzle of oil (if you don’t have one you can transfer the dish into a baking tray before roasting). Once hot, add the chicken, and sear on one side (keep the chicken marinade). Transfer to a plate.

Add the spring onions whites and ¾ of the greens along with the ginger into the empty pan. Stir-fry until softened and fragrant, 1-2 mins. Tip the rice in with the chicken stock. Let it come to a boil, place a lid on and turn the heat down to low for 10 mins.

Uncover, place the chicken thighs on top, seared side up, and drizzle over the marinade. Place the lid back on, and transfer into the oven for 10 mins. Then, remove the lid and leave it in the oven for another 7-10 minutes, until the chicken is fully cooked and starting to char in places.

Meanwhile, trim and finely slice the sugar snap peas and slice the carrots into thin matchsticks. Toss them all together with the sesame seeds. Right before serving, drizzle over some olive oil.

Once the chicken is cooked, remove the pan from the oven. Transfer the chicken to a board and let the rice rest for 5-10 mins before fluffing.

Once your chicken and rice are rested, slice the chicken. Divide the rice between Tupperware containers. Add the chicken on top, along with the slaw and nestle in a wedge of lime. Garnish with the remaining spring onions and box up. Stash in the fridge ready for later - these keep for up to 3 days.