Vietnamese-Style Vegan Chicken With Rice

Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 200ml [300ml] [400ml] cold water and a pinch of salt to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving

Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!

Peel and grate (don't chop!) your garlic

Peel (scrape the skin off with a teaspoon) and grate (don't chop!) your ginger

Chop your vegan chicken pieces into smaller, bite-sized pieces

Combine your soy sauce, with the juice of your lime[s], 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar, 2 tbsp [3 tbsp] [4 tbsp] olive oil, your chilli flakes (can't handle the heat? Go easy!), grated garlic and grated ginger in a bowl and give everything a good mix up – this is your Vietnamese-style marinade

Top, tail and slice your radishes (as finely as you can)

Cut your cucumber in half lengthways, then slice finely

Peel your carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons

Strip your mint leaves from their stems and chop them roughly, discard the stems

Combine the sliced radishes, sliced cucumber and carrot ribbons in a bowl along with half of the Vietnamese-style marinade and a pinch of salt and give it a good mix up – this is your crunchy salad

Add the remaining Vietnamese-style marinade and chopped vegan chicken pieces to a bowl and mix to fully combine

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add the marinated vegan chicken pieces along with any remaining Vietnamese-style marinade from the bowl and cook for 6-7 min or until warmed through and starting to brown – this is your Vietnamese-style vegan chicken pieces