Sticky Chicken Rice Bowl

Prep the salad: Slice Lebanese cucumber into rounds or ribbons. Wash and drain mixed lettuce. Set both aside - you want them cold and crisp when the hot chicken goes on.

Coat the chicken: Toss 500 grams chicken thigh, diced with half of the sticky Asian marinade. Keep the rest aside for glazing at the end.

Sear the chicken: Heat 1 tablespoons neutral oil in a large frypan over high heat. Add the chicken in a single layer and cook without moving it for 8 minutes to get colour, then toss and cook another 4-5 minutes until cooked through.

Glaze: Pour in the reserved sticky Asian marinade and toss for 2 minutes until it thickens and coats the chicken. Take it off the heat before it catches.

Heat the rice: Microwave rice packs according to the pack.

Build the bowls: Divide the rice between bowls. Top with the lettuce and cucumber, then the sticky chicken and any glaze left in the pan. Finish with 2 tablespoons sesame and dried eschallot mix.