Sichuan Chicken Bowl

While the rice is cooking, cut the carrot (unpeeled) into thin matchsticks (or half-moons if you'd prefer!). Trim and thinly slice the snow peas into matchsticks (or trim and roughly chop if you'd prefer!). Thinly slice the cucumber into half-moons. Thinly slice the long red chilli (if using). TIP: We've provided alternative options to prep your veggies to save time!

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the carrot and cook until almost softened, 2 minutes. Add the snow peas and cook until just softened, 2 minutes. Transfer to a plate and cover to keep warm.

Chop the chicken breast into 2cm chunks. Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook, tossing, until cooked through, 4-5 minutes. Remove the pan from the heat and add the Sichuan garlic paste. Toss to coat.

In a small bowl, combine the mayonnaise and Japanese dressing.