Sweet Chilli Chicken Rice Bowl

While the rice is cooking, thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar (for the pickle), a generous pinch of salt and a generous pinch of sugar. Scrunch the onion in your hands, then add to the pickling liquid. Add enough water to cover the onion, stir to coat, then set aside until just before serving.

While the onion is pickling, roughly chop the capsicum. Roughly chop the Asian greens. Thinly slice the cucumber into half-moons. Cut the chicken breast into 1cm strips.

Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Add the mayonnaise, sesame oil, soy sauce, sugar and rice wine vinegar (for the dressing). Mix well and set aside.

TIP: The hot sesame seeds might sizzle in the sauce, this adds to the flavour!

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the capsicum and cook until tender, 3 minutes. Add the Asian greens and cook until wilted, 2 minutes. Season to taste with salt and pepper and transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook, tossing occasionally, until cooked through, 4-5 minutes. Remove from the heat and stir through the sweet chilli sauce.

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