Korean-style chicken and rice

This punchy, Asian-inspired dish feels like a treat from the takeaway, but is super simple to put together at home. You can cook the rice separately from the chicken, or throw it in at the end of step 3 and cook until piping hot.

Ingredients

Serves: 2
Ready in: 20 mins

• ¼ small cucumber, sliced
• 1 tbsp white or cider vinegar
• ½ tsp salt
• 1 tbsp vegetable oil
• 2 Co-op British Chicken Breast Fillets, chopped into strips
• 1 clove garlic, crushed
• 3cm piece fresh ginger, grated
• ¼ head cabbage, finely sliced
• 1 carrot, cut into matchsticks
• 250g pack microwave rice
• 3 spring onions, finely sliced
• Small handful coriander, leaves picked
• Sesame seeds (optional)

For the sauce:

• 1 tbsp ketchup
• ½ tbsp chilli sauce, plus extra to serve
• 1 tbsp honey
• 1 lime, juiced
• 1½ tbsp soy sauce
• ½ tsp olive oil

Method

1. Put the sliced cucumber in a small bowl with the vinegar and salt and set aside.
2. Mix the ingredients for the sauce until combined, and set aside until needed.
3. Heat the vegetable oil in a wok, then add the chicken strips and cook until starting to colour. Add the garlic and ginger and cook for 1 min. Add the cabbage and carrot and stir for 30 secs, then add the sauce to the pan and stir.
4. Meanwhile cook the microwave rice according to pack instructions.
5. Serve the chicken and rice in bowl topped with the cucumber, scattered with the spring onion, coriander and extra hot chilli sauce and sesame seeds, if liked.