Pulled Free Range Chicken Thigh Teriyaki Donburi Bowl

Boil half a kettle, 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, then 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

Whilst the rice is cooking, peel your ginger (scrape the skin off with a teaspoon) and chop into thin matchsticks

Slice your cucumber[s] finely

Combine 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar with 100ml [150ml] [200ml] boiled water in a heatproof bowl and stir until the sugar has dissolved

Add your red wine vinegar, ginger matchsticks and sliced cucumber and set aside to pickle until serving – these are your quick-pickled vegetables

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

Once hot, add your chicken and season them with a pinch of salt

Cook for 3-4 min or until lightly browned on both sides

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

Once the chicken has browned, add the chopped garlic, gluten free soy sauce, mirin, honey and 2 tbsp [3 tbsp] [4 tbsp] boiled water

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

Whilst the sauce is thickening, top, tail, peel and grate your carrot[s]

Trim, then slice your spring onion[s] finely

Cut your sugar snap peas in half lengthways

Add the sliced sugar snap peas 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'

Mix the pulled chicken into the pan juices – this is your pulled chicken teriyaki

Drain the quick-pickled vegetables through a sieve

Drain the sugar snap peas