• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt, stir, then bring to the boil. Add jasmine rice. Reduce heat to low and cover with a lid. Cook for 10 minutes. Remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, cut chicken thigh into 2cm chunks. • In a medium bowl, combine the soy sauce, brown sugar, fish sauce & rice vinegar mix, ginger lemongrass paste and a drizzle of vinegar. Add chicken, toss to coat and set aside.

• Thinly slice carrot into half-moons. • Trim and halve green beans.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add carrot and green beans and cook, tossing, until just tender, 3-5 minutes. Transfer to a bowl and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Remove chicken pieces from the marinade, letting any excess drip back into the bowl and add to the pan. Cook chicken, tossing, until browned and cooked through (when no longer pink inside), 5-6 minutes. • Add the marinade to the pan and cook until slightly thickened, 1-2 minutes.

• Divide garlic rice between bowls. • Top with lemongrass chicken and stir-fried veggies to serve. Enjoy!