Step 1: Rinse brown rice thoroughly. In a medium saucepan, combine rice with 2.5 times its volume of water (approx. 250ml for 100g rice). Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed. (Can be started before other prep).

Step 2: While rice cooks, slice chicken breast into thin strips. Trim the woody ends off asparagus and cut into 2-inch pieces. Thinly slice spring onions. Mince garlic and grate ginger.

Step 3: In a small bowl, whisk together soy sauce, cornstarch, and 30ml water to create the stir-fry sauce.

Step 4: Heat sesame oil in a large skillet or wok over medium-high heat. Add chicken strips and stir-fry for 4-5 minutes until browned and cooked through. Remove chicken from the pan and set aside.

Step 5: Add asparagus, minced garlic, and grated ginger to the same pan. Stir-fry for 3-4 minutes until asparagus is tender-crisp. Add sliced spring onions and cook for 1 minute more.