• In a medium saucepan, heat the butter and a dash of olive oil over medium heat. Cook ginger paste until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt to the pan and bring to the boil. Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek! TIP: Cover the pan with a lid if the ginger paste starts to spatter!

• While the rice is cooking, thinly slice carrot into half-moons. Drain sweetcorn. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• In a shallow bowl, combine the plain flour and salt, then season with pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs and sesame seeds. • Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot until tender, 3-4 minutes. • Add sweetcorn and shredded cabbage mix, and cook until tender, 2-3 minutes. • Add the soy sauce and cook, stirring, until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.

• Slice sesame-crumbed chicken. Divide ginger rice between bowls. • Top with soy veggies and chicken. • Drizzle over sesame dressing. Enjoy!