Sweet Soy-Glazed Chicken & Sushi Rice

• Meanwhile, thinly slice cucumber into half-moons. Thinly slice spring onion.
• Zest lime to get a pinch and slice into wedges.
• Cut chicken breast into 2cm chunks.

• When rice has 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Add sweet soy seasoning and cook, turning to coat, until fragrant, 1 minute.
• Remove pan from heat, then add sweet chilli sauce and a splash of water, gently tossing chicken to coat.

• Meanwhile, to pan with rice, add lime zest, the vinegar and sugar, and stir, until rice is coated.

• In a large bowl, combine cucumber, mixed salad leaves, slaw mix, spring onion, Japanese dressing and a squeeze of lime juice. Season to taste.