Preheat your oven to 220°C/200°C fan/gas mark 7.

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

Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).

When the butter has melted, add the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min. Add ¼ tsp salt and the water for the rice (see pantry for amount) 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, halve the lime. Cut the Tenderstem® broccoli into thirds.

Halve the bell pepper and discard the core and seeds. Chop into 2-3cm chunks.

Pop the broccoli and pepper chunks onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer and set aside.

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

Put the flour (see pantry for amount) in a large bowl with the Chinese Five Spice. Season with salt and pepper and mix together.

Lay your chicken breasts in the bowl, then toss to ensure they get an even coating of flour. 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 the chicken into the pan. Cook until browned, 3-4 mins each side. 

Meanwhile, roast the broccoli on the middle shelf of your oven until tender and crispy, 10-12 mins.

Once browned, transfer the chicken to a baking tray and roast on the top shelf of your oven until cooked, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While everything cooks, in a large bowl, combine the sriracha (add less if you'd prefer things milder), sweet chilli sauce, a good squeeze of lime juice and half the soy sauce.

Once the chicken is cooked, add to the sauce bowl and turn to coat in the sauce.

When everything's ready, fluff up the garlic rice with a fork and transfer to your serving bowls.

Top with your bang bang chicken, spooning over any remaining sauce from the bowl.

Serve the roasted broccoli and pepper alongside. Drizzle the remaining soy sauce over the veg.

Sprinkle everything with sesame seeds to finish.