Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ 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 and halve the green beans.

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Peel and grate the garlic (or use a garlic press).

Sandwich each chicken breast between two pieces of baking paper or cling film. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until they’re 1-2cm thick.

Put the cornflour into a large bowl. Add half the Chinese Five Spice and season with salt and pepper. Mix to combine.

Lay a chicken breast in the bowl, then toss to ensure the chicken gets an even coating of flour. Repeat for the other breasts. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay in the chicken. Fry until golden brown and cooked through, 5-6 mins on each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.

Give the frying pan a quick wipe clean.

Heat a drizzle of oil in the (now empty) frying pan on medium-high heat.

Once hot, add the green beans and pepper. Stir-fry until starting to char, 2-3 mins.

Stir in the garlic and remaining Chinese Five Spice, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. Cook until the beans and pepper are tender, 4-5 mins. 

Add the oyster sauce, honey and the water for the sauce (see pantry for both amounts. Bring to the boil, then simmer until the sauce has thickened slightly, 2-3 mins. Stir in the sour cherry compote. 

When everything's ready, slice each chicken breast into 2cm thick pieces.

Share the rice between bowls. Spoon the veg and sauce to one side of the rice. 

Arrange the sliced chicken on top of the stir-fry to finish.