Coconut Sriracha Chicken Bowl with Jasmine Rice Stir Fry Veg and Sriracha Mayonnaise

In a medium pot, bring 1 ¹⁄₂ cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Tip! Taste the rice; if it is still too firm, add a few more tablespoons of water.

Combine chicken and sriracha coconut marinade (thinner mix) well to coat. Leave to marinate for as long as you can, even if it's just a few minutes.

Tip! The thicker sriracha mix is the mayo. Use the that at the final step and the thinner looking mix for the marinade.

Cut broccoli into florets. Top and tail sugar snaps and remove strings. Slice red cabbage into half cm slices. Pick and chop coriander, discarding stems. Finely slice spring onion.

Heat a pan or grill over high heat. Add a drizzle of oil and carefully add the chicken (it may spit). Cook for 4-5 minutes and flip, pouring any remaining marinade over chicken. Season lightly with salt. Cook for a further 4-5 minutes or until cooked through. Lower heat if browning too quickly.

Tip! Chicken is ready when the juices run clear when pierced with a knife.

Heat a wok over high heat and add a swirl of oil to coat the bottom of the pan. Add veg and most of the spring onion and stir fry for 4-5 minutes or until greens are bright and veg is tender to your liking. Toss through most of the coriander. Season with salt and pepper.

Divide rice and veg between plates, slice chicken and place on top and garnish with remaining herbs and a big dollop of sriracha mayo (thicker sauce).

In a medium pot, bring 1 ¹⁄₂ cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Tip! Taste the rice; if it is still too firm, add a few more tablespoons of water.

Combine chicken and sriracha coconut marinade (thinner mix) well to coat. Leave to marinate for as long as you can, even if it's just a few minutes.

Tip! The thicker sriracha mix is the mayo. Use the that at the final step and the thinner looking mix for the marinade.

Cut broccoli into florets. Top and tail sugar snaps and remove strings. Slice red cabbage into half cm slices. Pick and chop coriander, discarding stems. Finely slice spring onion.

Heat a pan or grill over high heat. Add a drizzle of oil and carefully add the chicken (it may spit). Cook for 4-5 minutes and flip, pouring any remaining marinade over chicken. Season lightly with salt. Cook for a further 4-5 minutes or until cooked through. Lower heat if browning too quickly.

Tip! Chicken is ready when the juices run clear when pierced with a knife.

Heat a wok over high heat and add a swirl of oil to coat the bottom of the pan. Add veg and most of the spring onion and stir fry for 4-5 minutes or until greens are bright and veg is tender to your liking. Toss through most of the coriander. Season with salt and pepper.

Divide rice and veg between plates, slice chicken and place on top and garnish with remaining herbs and a big dollop of sriracha mayo (thicker sauce).