• To a medium saucepan, add the water (for the rice) and bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, chop broccoli (including stalk!) into small florets. Thinly slice carrot into half-moons.
• Trim and roughly chop green beans.
• Finely chop garlic. 
• Cut chicken breast into 2cm chunks. 
• In a small bowl, combine umami paste, Asian BBQ seasoning and the water (for the sauce).

• When rice has 10 minutes remaining, in a large frying pan, heat a generous drizzle of olive oil over high heat.
• Cook sliced mushrooms, chicken, broccoli, carrot and green beans, tossing, until just tender, 6-8 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Reduce heat to medium and add umami paste mixture, tossing until well combined, 1 minute. Season with pepper.

• Divide rice between bowls.
• Top with umami chicken, mushroom and broccoli stir-fry.
• Sprinkle crushed peanuts to serve. Enjoy!