• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes . TIP: The rice will finish cooking in its own steam, so don’t peek!

• Meanwhile, thinly slice carrot into rounds. Trim and roughly chop green beans. • Slice chicken breast into thin strips. • In a small bowl, combine oyster sauce, ginger paste, sweet chilli sauce, the vinegar and a splash of water. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot and green beans, until tender, 4-5 minutes. Transfer to a bowl.

• In a medium bowl, combine chicken strips, lemon pepper seasoning, cornflour and a generous pinch of salt. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, in batches, shake off excess flour and cook chicken, tossing, until browned and cooked through, 3-4 minutes. • Return all chicken to pan then add the sauce mixture and cooked veggies, tossing to combine, 1 minute.

• Divide rice and Thai-style chicken & oyster sauce stir-fry between bowls. • Tear over mint to serve. Enjoy!