Vegan Chicken & Pepper Teriyaki With Cauliflower Rice

Add your white long grain rice and your cauliflower rice to a pot with a lid with 110ml [175ml] [225ml] 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

Once done, remove from the heat and set aside (lid on) to steam until serving

While the rice is cooking, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

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

Once hot, add the pepper strips to the pan with a pinch of salt and cook for 5-6 min or until slightly softened

While the pepper is cooking, peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Once the pepper has softened, add your vegan chicken to the pan and cook for 2-3 min or until warmed through and starting to brown

Combine the chopped ginger, rice vinegar, chilli flakes (can't handle the heat? Go easy!), toasted sesame oil, soy sauce and 2 tbsp [3 tbsp] [4 tbsp] brown sugar in a bowl

Give it a good mix up – this is your teriyaki sauce

Add the teriyaki sauce to the vegan chicken and stir to combine

Cook for 5-6 min further or until the sauce has reduced to a sticky consistency – this is your vegan chicken & pepper teriyaki

Trim, then slice your spring onion[s] finely

Remove the vegan chicken & pepper teriyaki from the heat and add your toasted sesame seeds to the pan