Rinse the jasmine rice in a sieve until the water runs mostly clear. Cut the chicken thigh fillets into bite-size pieces, trim the green beans and halve them, halve and slice the cucumber, coarsely grate the carrots, finely slice the spring onions, then keep the green tops separate. Finely chop the onion and grate the garlic. Mix the soy sauce, rice vinegar, brown sugar, black pepper, and 150ml water in a jug.

Timer: 12 min

Tip: Use kitchen scissors to cut the chicken thighs quickly and keep the pieces similar in size so they cook evenly.