Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, half the Chinese Five Spice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, trim the green beans. Trim and thinly slice the spring onions.
Peel and grate the garlic (or use a garlic press). Halve the baby corn lengthways.

Pop the diced chicken into a bowl. Season with salt, sprinkle over the remaining Chinese Five Spice and cornflour (see ingredients for amount), and toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on high heat.
When hot, stir-fry the chicken until browned all over, 5-6 mins.
Add the green beans and corn and cook for 5-6 mins. Stir in the garlic and cook for 1 min more.

Pour in the bulgogi sauce and water for the sauce (see ingredients for amount), then stir together and cook until the sauce has thickened, 2-3 mins.
Remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle. TIP: If your sauce is a bit thick, add a splash more water.

Fluff up the rice with a fork and stir through the spring onion. Season to taste with salt and pepper, then share between your bowls.
Spoon the bulgogi stir-fry on top. Enjoy!