Garlic Ginger and Soy Chicken with Greens and Jasmine Rice

How to make it

1. In a large bowl, combine the garlic, ginger, soy sauce, honey, rice vinegar and sesame oil. Add the chicken thighs and toss to coat. Set aside to marinate while you prepare the rice and vegetables.
2. Rinse the rice under cold water, then cook according to packet instructions. Fluff with a fork and keep warm.
3. Heat a film of oil in a large frying pan over medium-high heat. Add the chicken and cook for 5–6 minutes on each side until golden and cooked through. Pour any remaining marinade into the pan in the final 2 minutes and simmer until slightly thickened and glossy. Remove from heat.
4. While the chicken cooks, bring a pan of salted water to the boil. Add the green beans and cook for 3–4 minutes until tender-crisp. Drain, then toss in a dry pan with the baby spinach just until wilted. Season with salt and pepper.
5. Serve the chicken over bowls of jasmine rice with the sautéed greens. Spoon over pan juices, scatter with spring onion and sesame seeds, and finish with a crack of black pepper.