Asian-Style Miso Chicken Goujons & Sushi Rice

Take your chicken out of the fridge, open the packet and let it air

Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 200ml [300ml] [400ml] cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving

Meanwhile, combine your miso and half your rice vinegar (you'll use the rest later!) until you have a loose paste – this is your miso marinade

Add your chicken breast strips to the miso marinade

Give everything a good mix up until the chicken is fully coated, then set aside for later – these are your miso chicken strips

Trim, then finely slice your spring onion[s]

Chop your coriander finely, including the stalks

Add your mayo to a small bowl with your shichimi togarashi (can't handle the heat? Go easy!) and a splash of cold water to loosen then stir it all together – this is your shichimi togarashi mayo

Add your cornflour, 2 tbsp [3 tbsp] [4 tbsp] flour and a generous pinch of salt to a plate, mix together with a fork until well combined

Place the miso chicken strips onto the floured plate, pressing firmly to coat the chicken evenly on both sides, then set aside – this is your coated chicken

Tip: Coat the chicken in the cornflour one side at a time to avoid stickiness!

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a high heat

Once hot, add the coated chicken and cook for 10-12 min, turning halfway or until golden and cooked through (no pink meat!) – these are your Asian-style miso chicken goujons

When the chicken goujons are nearly cooked, boil a kettle

Add your blanched peas to a colander and pour boiled water over them to refresh

Add the refreshed peas to a bowl with the sliced spring onion, soy sauce, remaining rice vinegar, a drizzle of olive oil and most of the chopped coriander (save a little for garnish!) and mix well – these are your Asian-style peas