Sweet Chilli Chicken Strips

• Meanwhile, finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook the garlic until fragrant, 1 minute. • Add basmati rice, the water and a pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.

• 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.