Fill your kettle and boil it. Tip the rice into a bowl. Cover with cold water and whisk for 1-2 mins till the water goes cloudy. Drain the rice and tip into a small pan. Pour in 300ml boiling water and add a pinch of salt. Pop on a lid. Bring to the boil, then turn the heat right down and gently simmer for 25 mins till all the water is absorbed. Then take off the heat and let the rice sit in the pan for 5 mins, lid on, to finish cooking.

While the rice cooks, trim any woody ends off the purple sprouting broccoli. Cut into bite-size pieces. Peel and finely slice the red onion. Peel and grate the garlic and ginger. Finely slice the chilli (you can scrape out the seeds and white bits if you prefer less heat). Finely slice the mint leaves. Chop the chicken into bite-size chunks.

Warm 1 tsp oil in a deep frying pan or wok. Add the chicken. Stir fry for 8 mins till golden all over. Lift out of the wok and set aside on a plate.

Add the onion to the wok with 2 tbsp cold water. Stir fry for 5 mins till the onion is browned. Add the garlic, ginger and chilli to the pan. Stir fry for 1 min till the pan smells aromatic.

Add the purple sprouting broccoli and chicken to the wok with 200ml boiling water. Pop on a lid (or use a baking tray if you don’t have a lid) and simmer on a high heat for 3-4 mins to just soften the broccoli.

Measure out 1 tbsp tamari and add it to the wok. Juice in the lime. Add a splash more water if the stir-fry looks a little dry. Stir fry for 2-3 mins till the pan smells aromatic and the chicken is cooked all the way through.

Taste the dish and add more tamari if you think it needs it. Fluff the rice up with a fork and divide between 2 bowls. Top with the chicken stir-fry and serve garnished with the shredded mint.