Pulled Shiitake Mushroom Teriyaki W. Brown Rice & A Chicken Breast

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

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

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

Once hot, add your pulled shiitake mushrooms and cook for 5-6 min or until browned, breaking them up with a wooden spoon as you go – these are your pulled shiitake mushrooms

Whilst the mushrooms are cooking, peel and cut your brown onion[s] into quarters, then separate the wedges so you end up with a pile of onion petals

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice

Once the mushrooms have browned, add the onion petals and diced pepper to the pan with a pinch of salt

Cook for 4-5 min or until the veg is starting to soften

Whilst the veg is cooking, combine your cornflour and 4 tbsp [6 tbsp] [8 tbsp] cold water in a bowl with your soy sauce, honey, toasted sesame oil, mirin and 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your teriyaki sauce

Trim, then slice your spring onion[s] on the diagonal

Once the veg has softened, add your ginger & garlic paste to the pan and cook for 30 secs or until fragrant

Once fragrant, add your teriyaki sauce and cook for a further 30 secs or until the veg is well coated in the sauce – this is your pulled shiitake mushrooms teriyaki