Sweet Chilli Chicken Strips

• Meanwhile, finely chop garlic. • In a medium saucepan, add brown rice and the water (3 cups for 2 people / 6 cups for 4 people) and bring to the boil. Reduce heat to medium and simmer, uncovered, until rice is soft, 25-30 minutes. Drain. • Add the butter to saucepan and melt over medium heat. Cook garlic until fragrant, 1-2 minutes. • Return rice to pan, add 1/2 the salt and stir to combine. Remove from heat.

• Meanwhile, roughly chop herbs (reserving a pinch for garnish). Drain sweetcorn (see ingredients). • In a medium bowl, combine All-American spice blend and a drizzle of olive oil. Add chicken breast strips and toss to coat. Set aside.

• When the veggies have 10 minutes cook time remaining, heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl and set aside.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Return pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken until browned and cooked through, 3-4 minutes each side. • Remove pan from heat, then add sweet chilli sauce and a splash of water. Toss to coat.