Pulled Chicken Teriyaki Donburi (JS)

Take your chicken out of the fridge, open the packet and let it air, then boil half a kettle

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 and return it to the pot and keep covered until serving

Peel your ginger (scrape the skin off with a teaspoon) and chop into thin matchsticks

Finely slice your radishes

Combine 1 tbsp sugar with 50ml boiled water in a heatproof bowl and stir until the sugar has dissolved

Add your red wine vinegar, ginger matchsticks and sliced radishes and set aside to pickle until serving – this is your quick-pickled ginger & radish

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

Once hot, add the chicken breast portions and season them with a pinch of salt

Cook for 3 min on each side or until golden on both sides

Meanwhile, peel and finely chop (or grate) your garlic

Once the chicken has browned, reduce the heat to medium and add the chopped garlic, gluten free soy sauce, mirin, honey and 2 tbsp boiled water

Cook, covered, for 10-12 min or until the chicken is cooked through (no pink meat!) and the sauce has thickened and is sticky in consistency

Trim, then slice your spring onion finely

Slice your mangetout in half lengthways

Add the sliced mangetout to a large bowl, cover with boiled water and set aside to soften

Once the chicken is done, shred it apart in the pan using two forks – this technique is known as 'pulling'

Once pulled, mix the pulled chicken into the pan juices – this is your pulled chicken breast teriyaki

Drain the quick-pickled ginger & radish through a sieve

Drain your mangetout