• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and the 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, zest lime to get a pinch, then slice into wedges. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine the soy sauce, the brown sugar, fish sauce & rice vinegar mix, gingerlemongrass paste, lime zest, a generous squeeze of lime juice and the remaining garlic. • Add chicken, toss to coat and set aside.

• Thinly slice carrot into half-moons. • Trim and halve green beans. • Roughly chop Asian greens.

• 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. • Add Asian greens and cook, tossing, until just tender, 1-2 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 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 the garlic rice between bowls and top with the lemongrass chicken and veggies. • Serve with any remaining lime wedges. Enjoy!