Pre heat the oven as per the instructions on the Birds Eye Crispy Chicken Breasts packet and place in the oven to cook for the recommended time.
Prepare the veg – chop the veggies really small if you’re catering for little ones!
Cook the rice as per instructions (boil in a bag is great for ease!).
While the rice and chicken are cooking, make the sauce.
Mix the tikka masala paste, soy sauce, stock, coconut milk and honey in saucepan and bring to the boil. Leave to simmer and reduce.
Preheat the sesame oil (or vegetable oil if you prefer) in a wok or large frying pan, and then add the veggies and garlic once hot. Fry until softened (keep stirring!) and set aside.
Plate up! First add a layer of fluffy rice, then a good portion of veg, the sliced Birds Eye Crispy Chicken, and finally a drizzle of your katsu sauce. Finally, add a handful of coriander on top for a bit of colour.