Begin preparing the jasmine rice according to packet instructions.

While that's cooking place a frying pan over a medium high heat and add the boiling water, then the stock cube and combine until dissolved. Add in the cooked chicken pieces and spring onion. Bring to a gentle simmer. Add the soy sauce and oyster sauce.

Stir then add in the honey. The sauce will slowly begin to reduce down and intensify in flavour. Add a dash of water if the sauce looks as though it needs it.

When the sauce is silky and reduced by about half remove from the heat.

Serve the cooked jasmine rice up in a shallow bowl and then neatly lay the sliced chicken over the top. Then pour the broth over the chicken and rice.