a) Boil a full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat.

c) Add the rice and cook for 12-13 mins.

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the chicken to the pan and season with salt and pepper.

c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

a) Add the coleslaw mix to the chicken. Cook until slightly softened, 1-2 mins. Add a drizzle of oil if needed.

b) Meanwhile, roughly chop the coriander (stalks and all).

a) In a small bowl, combine the ginger, garlic & lemongrass puree, ketjap manis, rice vinegar and sambal (use less if you'd prefer things milder).

b) Mix in the water for the sauce (see pantry for amount), then set aside.

a) When the chicken is cooked, stir the sauce mixture into the pan and cook until thickened slightly, 1-2 mins.

b) Add a splash of water if it's a little too thick.

c) Taste and season with salt and pepper if needed.

a) Stir half the coriander through the rice and share between your bowls.

b) Top with the chicken and veg stir-fry, spooning over any remaining sauce from the pan.

c) Sprinkle over the sesame seeds and remaining coriander to finish.

Enjoy!