• 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 basmati rice, water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then 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, the brown sugar, fish sauce & rice vinegar mix, ginger lemongrass paste, 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 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 until the chicken is browned and cooked through, 5-6 minutes. • Add the marinade to the pan and cook until slightly thickened, 1-2 minutes.

• Divide the garlic rice between bowls and top with the lemongrass chicken and veggies. Enjoy!