Halve the butternut squash. Scoop out the seeds. Peel it. If you have a spiraliser, slice your squash into pieces that will fit. Put through the spiraliser to make thin ribbons. No spiraliser? Just roughly chop it.

Pop the butternut squash ribbons or pieces in a food processor. Pulse a few times to make rice. No food processor? Either finely chop the squash ribbons or coarsely grate the squash. Put to one side. Fill the kettle and boil it.

Break the broccoli into small florets, rinse. Peel and finely slice the red onion. Peel and grate or crush the garlic clove. Trim the lemongrass. Peel off the tough outer layer. Halve it. Chop as finely as you can.

Finely slice the chilli (remove the seeds and white bits for less heat). Rinse the mint. Pat dry. Finely slice the leaves. Cut the chicken into chunks. Warm 1 tsp olive oil in a deep frying pan or wok. Add the chicken. Stir-fry for 5 mins till golden.

Add the broccoli to the wok with 200ml hot water from the kettle. Stir-fry over a highish heat for 4-5 mins to soften the broccoli. The water should reduce by half while you’re cooking the broccoli and chicken together.

Add the onion to the wok. Stir-fry for 4-5 mins till the onion is soft. Add the garlic, lemongrass and chilli to the pan. Stir-fry for 1 min till the pan smells aromatic.

Measure out 1 tbsp of the tamari and the rice wine vinegar. Add to the pan with 2 tbsp hot water from the kettle. Stir-fry for 2-3 mins till the pan smells aromatic and the chicken is cooked through. Pop on a lid to keep it warm.

Tip the butternut squash rice into a pan. Add 1 tbsp hot water from the kettle. Cook and stir over a medium heat for 5-8 mins till the rice is heated through. Season with salt and pepper. Serve with the chicken, topped with the shredded mint.