Fill and boil your kettle. Rinse the rice under cold water and tip into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil then turn the heat right down. Gently cook for 6-8 mins till all the water is absorbed. Take the pan off the heat and let it sit, lid on, for 5-10 mins to finish cooking the rice.

Warm a frying pan on a medium heat for 2 mins. Add ½ tbsp oil to the pan and carefully add the chicken mini fillets. Fry for 3 mins, flip over and cook for another 3 mins till golden on both sides.

While the chicken cooks, finely grate the lemon zest into a bowl. Squeeze in the juice and add the honey. Peel and finely grate in the ginger. Using the back of a knife, crush the cardamom pods to open them and flick the black seeds into a pestle and mortar or a small sturdy bowl. Crush the seeds using the mortar or the end of a rolling pin. Add to the bowl with a large pinch of salt and pepper. Pour in 4 tbsp cold water and mix.

When the chicken has cooked for 3 mins on each side, pour in the ginger and lemon sauce and bring up to a bubble. Turn the heat down to its lowest setting. Cook for 2 mins.

Meanwhile, cut the broccoli into small bite-sized florets and thinly slice the stalk.

When the chicken has cooked for 2 mins, add the broccoli to the pan. Cover with a lid and cook on the low heat for 6-8 mins till the broccoli is tender, the chicken is cooked through and the sauce has thickened slightly.

Divide the rice between 2 warm plates. Top with the chicken and broccoli and spoon over the lemony sauce to serve.