• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside. • Meanwhile, slice cucumber(see ingredients) into half-moons. • Juice the orange.

• In a medium bowl, combine chicken breast strips, sweet soy seasoning and a drizzle of olive oil. • Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Meanwhile, add cornflour and the plain flour to the chicken mixture and toss to combine. • When oil is hot, dust off any excess flour from chicken, then cook until browned and cooked through, 3-4 minutes each side. • Transfer to a paper towel-lined plate. TIP: Chicken is cooked through when it's no longer pink inside.

• Wipe out and return frying pan to medium heat. Toast sesame seeds, until golden, 1-2 minutes. • Add orange juice and the soy sauce and honey and simmer until slightly reduced, 1-2 minutes. • In a medium bowl, combine cucumber, baby leaves and a drizzle of vinegar and olive oil. Season to taste.

• Divide jasmine rice between bowls. • Top with chicken and pour over the orange sesame glaze. • Serve with cucumber salad. Enjoy!