• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Add basmati rice, the 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, slice zucchini into half-moons. Thinly slice long chilli (if using). • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken and cornflour. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook zucchini and broccoli & carrot mix, tossing until tender, 6-8 minutes. Season and transfer to a bowl. TIP: Add a dash of water to the pan to help speed up the cooking process.

• Return frying pan to high heat with a generous drizzle of olive oil. • When oil is hot, shake off excess cornflour and cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. • Reduce heat to medium, add ginger paste, cook until fragrant, 1 minute. • To pan with chicken, return veggies and add oyster sauce, the brown sugar and a splash of water, tossing to combine, 1 minute. Season to taste.

• Divide rice and oyster sauce chicken and veggie stir-fry between bowls. • Top with chilli to serve. Enjoy!