Thai Chicken

In a bowl, whisk half of the sugar with all of the soy sauce. Turn the chicken in the sauce and set aside to marinate.

Rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

Meanwhile, peel and finely grate the ginger (tip: use a spoon to peel the ginger) and garlic. Trim and very finely chop the spring onion, red chilli and coriander (stalks included) - alternatively, use a food processor. Trim and roughly chop the green beans.

Heat a large pan over a medium- high heat with a drizzle of vegetable oil. Once hot, add the chicken breast (discard the marinade), cover with a lid and fry for 7-10 min until cooked through. Flip occasionally. Season with salt.

Once the chicken is cooked, transfer it to a plate to rest. Return the pan to a medium heat (wipe it clean with kitchen paper) with another drizzle of oil. Add the green beans, star anise, garlic, chilli (spicy!), ginger and spring onion and fry for 3-4 min. Add the remaining brown sugar, measured water and lime leaves. Reduce the heat to low and simmer for 3-4 min.

Add any juices from the rested chicken to the pan. Remove the broth from the heat, add the fish sauce and chopped coriander and juice the lime directly into it. Divide the rice among shallow bowls. Ladle the broth into the bowls and top with the sliced chicken. Garnish with the coconut flakes.