a) Add the boiling water from your kettle to a large saucepan along with a pinch of salt and bring back to the boil. b) When boiling, stir in the brown rice and cook for 25 mins. TIP: Add more water if it starts to evaporate too much. c) When cooked, drain in a sieve then return to the pan off the heat. Cover with a lid to keep warm.

a) Meanwhile, halve then remove the core from the red pepper and thinly slice. Trim the spring onion and thinly slice. Peel and grate the garlic (or use a garlic press). Halve the baby corn lengthways, roughly chop the coriander (stalks and all), zest the lime and cut in half.

a) Pop the diced chicken into a mixing bowl. Season with salt and the Chinese five spice. b) Use your hands to rub the flavours all over the chicken. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.

a) Meanwhile, squeeze the juice of the lime into a small bowl. Mix in the soy sauce, water (see ingredients for amount) and cornflour. TIP: Don't add it all! (check ingredients for amount) and half the lime zest. Keep to one side.

a) Heat a splash of oil in a frying pan over high heat. When hot, stir-fry the chicken until browned, 5 mins. Add the pepper and corn, cook for another 5 mins, then add the garlic and cook for 1 minute more. Pour in the sauce, stir together and cook until the sauce has thickened. b) Remove from the heat. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.tTIP: If your sauce is a bit thick, add a splash more water.

- Cook the rice according to pack instructions. - Transfer the rice to a large mixing bowl. - Add the spring onion, half the coriander and the remaining lime zest. Stir together well. - Season to taste with salt and pepper. - Share the rice between your bowls. Spoon the stir-fry on top of your rice and sprinkle over the remaining coriander. Enjoy! ENJOY!