• Boil the kettle. Half-fill a medium saucepan with boiling water. Thinly slice chilli (if using). • Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside. TIP: The rice will finish cooking in its own steam, so don't peek!

• While the rice is cooking, cut chicken breast into 2cm chunks. • In a medium bowl, combine cornflour and a pinch of salt. Add chicken, tossing to coat. • In a small bowl, combine the honey, oyster sauce, half the sesame seeds and a splash of water. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook Asian stir-fry mix, tossing, until tender, 5-6 minutes. Transfer to a bowl.

• Return frying pan to medium-high heat with a generous drizzle of olive oil. • Shake off excess flour from chicken, then cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Return veggies to the pan, then add sauce mixture and cook, tossing, until combined, 1 minute. Remove from heat. TIP: Chicken is cooked through when it's no longer pink inside.

• Divide rapid rice between bowls. • Top with honey popcorn chicken and veggies. • Sprinkle over chilli to serve. Enjoy!