Sweet Chilli & Ginger Chicken Rice Bowl

• Meanwhile, thinly slice cucumber into rounds.
• In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.

TIP: Slicing the cucumber very thinly helps it pickle faster!

• While cucumber is pickling, drain sweetcorn.
• In a small bowl, combine sweet chilli sauce, ginger paste and plant-based fish sauce.
• Cut chicken breast into 2cm chunks.
• In a medium bowl, combine cornflour, chicken and a generous pinch of pepper.

• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, shake the excess cornflour off chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Add sweet chilli-ginger sauce mixture, tossing to coat, 1 minute.

TIP: Chicken is cooked when it is no longer pink inside.

• While chicken is cooking, in a large bowl, combine a drizzle of olive oil, a splash of pickling liquid and a pinch of salt and pepper.
• Add sweetcorn and slaw mix, tossing to combine.