Bang Bang Meat-Free Chick'n With Crunchy Rice Salad

Boil a little water in a kettle

Add your white long grain rice to a pot with a lid with 175ml [230ml] [350ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked, then remove from the heat and set aside (lid on) to steam until serving

While the rice is cooking, wash and shred your lettuce finely, then pat dry with kitchen paper

Top, tail, peel, then grate your carrot[s]

Trim, then slice your spring onion[s] finely

Add the shredded lettuce, grated carrot and sliced spring onion to a large mixing bowl

Slice your cucumber into discs

Slice each individual cucumber disc into matchsticks

Cut half your red chilli[es] into rounds (save the rest for later!)

Add the cucumber matchsticks and chilli rounds (can't handle the heat? Go easy!) to the bowl with the lettuce, carrot and spring onion – this is your crunchy salad

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

Once hot, add your meat-free chick'n with a pinch of salt and pepper and cook for 3-4 min on each side, or until warmed through

Cut the remaining chilli in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Combine your peanut butter and 1 tbsp [1 1/2 tbsp] [2 tbsp] boiled water in a bowl and mix well until you have a smooth paste

Add your soy sauce, toasted sesame oil, rice vinegar, chopped chilli (not a fan of spice? Just add a little!) and 1 tsp [1 1/2 tsp] [2 tsp] sugar and mix well to combine – this is your peanut dressing

Once warmed through, reduce the heat to medium-low and sprinkle your five-spice mix over the meat-free chick'n

Give everything a good mix up until the meat-free chick'n is evenly coated in the spice and cook for 1 min further or until fragrant

Transfer the cooked meat-free chick'n to a clean board and shred apart using two forks – this technique is known as 'pulling'

Once shredded, season the pulled meat-free chick'n with a pinch of salt – this is your bang bang meat-free chick'n

Fluff the cooked rice with a fork and add it to the crunchy salad – this is your crunchy rice salad

Toss the crunchy rice salad in a drizzle of olive oil and season with a crack of black pepper