Five-Spice Chicken with Spring Onions and Cucumber

Ingredients:

2 free-range chicken breasts

1 tsp Chinese five-spice

1 tsp cornflour

1 baby cucumber

2 garlic clove

25g honey

4 spring onion

1 red pepper

80g brown rice

2 tbsp gluten free soy sauce

Method:

1. Preheat the oven to 200C / fan 180C / gas mark 6. Boil a kettle. Rinse the rice and place in a saucepan with 600ml lightly salted boiling water. Simmer for 20-25 mins, then drain.

2. Make the marinade; add the cornflour and 100ml cold water to a bowl and mix. Add the honey and soy sauce; mix again.

3. Finely chop or crush the garlic. Heat a frying pan with 1/2 tbsp oil on a medium-high heat. Season the chicken and place in the pan. Cook for 2 mins on each side, until turning golden, then sprinkle with the five-spice and garlic. Cook for a further 30 seconds, then transfer to a small ovenproof dish and pour over the marinade. Bake for 20 mins, until the chicken is cooked through (the marinade will thicken in the oven).

4. Slice the pepper into strips. Thinly slice the spring onions. Clean the frying pan and reheat with 1/2 tbsp oil on a medium heat. Add the pepper and half the spring onions and cook for 4 mins, until softened. Turn off the heat.

5. Meanwhile, slice the cucumber into long, thin strips.

6. On removing the chicken from the oven, ensure it is thoroughly cooked by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer, if necessary, then slice.

7. Add the rice to the pepper and spring onions, mix together, then serve topped with the sliced chicken. Spoon the sauce over the chicken. Place the cucumber strips alongside; garnish with the remaining spring onions.