Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge and open the packet to let it air.

Cut your potatoes (skins on) into wedges, then add them to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt.

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp.

Wash your lettuce, then pat it dry with kitchen paper and shred finely.

Trim, then slice your spring onion[s].

Combine your rice vinegar with 1 tbsp [1 ½ tbsp] [2 tbsp] olive oil and a pinch of salt and pepper in a large bowl.

Add the shredded lettuce to the bowl with the sliced spring onion and give it a gentle mix up – this is your zingy lettuce.

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger.

Peel and finely chop (or grate) your garlic.

Combine the chopped ginger and chopped garlic with your hoisin sauce, soy sauce and 50ml [65ml] [85ml] water in a small bowl – this is your hoisin sauce.

Add your toasted sesame seeds to a plate with a pinch of salt.

Add your chicken breast strips and turn until evenly coated in the sesame seeds.

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [1 ½ tbsp] [2 tbsp] of vegetable oil over a high heat.

Once hot, add the sesame coated chicken and cook for 10-12 min, turning once halfway, or until cooked through (no pink meat!) – this is your sesame crusted chicken.

Once the chicken is cooked, transfer it to your serving plate[s], reserving the pan.

Return the pan to a medium heat and once hot, add the hoisin sauce.

Cook for 2-3 min, stirring regularly, or until reduced and thickened.

Serve the sesame crusted chicken with the wedges and zingy slaw to the side.

Drizzle the hoisin sauce all over the chicken.

Enjoy!