Adobo-Inspired Crispy Chicken & Pineapple Brown Rice Bowl

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Cut your chicken breast strips into bite-sized pieces, then add to a bowl with your cornflour and a generous pinch of salt and give everything a good mix up until the chicken is coated in the flour

Heat a large, wide-based pan (preferably non-stick, with a matching lid), over a high heat with a generous drizzle of vegetable oil

Once hot, add the coated chicken and cook for 10-12 min or until the chicken is crispy, browned all over and cooked through (no pink meat!)

Slice your shallot[s] thinly

Peel and finely chop (or grate) your garlic

Remove your pineapple from the can (save the juice!) and chop roughly

Slice your spring onion[s] finely

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

Add a splash of the reserved pineapple juice to a small bowl with your mayo and stir it all together – this is your pineapple mayo

Transfer the cooked chicken to a plate and return the pan to medium heat with a small drizzle of vegetable oil

Add the chopped garlic, pineapple and shallot and cook for 2-3 min or until softening

Once softening, add your gluten free soy sauce, remaining pineapple juice and your cider vinegar and cook for a final 1-2 min or until thickened

Once thickened, add the crispy chicken to the pan and toss to coat – this is your adobo-inspired crispy chicken & pineapple

Add most of the chopped spring onion (save some for garnish) to the cooked rice with a pinch of salt and stir it all together – this is your spring onion rice