Fill and boil your kettle. Rinse the rice with cold water and tip it 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 8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice. It will stay warm while you finish the rest of the dish.

While the rice cooks, trim any dry ends off the purple sprouting broccoli. Cut the broccoli 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 and 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 hot water from the kettle. 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 wok 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 it between 2 bowls. Top with the stir-fry and serve garnished with the mint.