• Trim and thinly slice the radish.
• Pop into a small bowl along with 1 tsp sugar (per 2P), ¼ tsp salt (per 2P) and half the apple cider vinegar. 
• Mix together and set aside, continuing to stir frequently.

• Trim the cucumber then halve lengthways. Bash each half with the bottom of a pot or pan. Thinly slice widthways.
• In a separate bowl, toss the smashed cucumber with the remaining apple cider vinegar and 1 tsp sugar (per 2P).
• Set aside, continuing to stir occasionally.

• Place a pot over medium-high heat with a drizzle of oil.
• Add the lemongrass paste and cook until fragrant, 30 secs.
• Pour in 300ml salted water (per 2P) and bring to the boil.
• Stir in the bulgur, bring back to the boil and simmer for 1 min.
• Pop a lid on the pot and remove from the heat. Leave aside for 12-15 mins (or until ready to serve).

TIP: If you’re in a hurry you can boil the water in your kettle.

• Halve the chilli and discard the core and seeds. Finely chop.
• Place a pan over high heat with a good glug of oil.
• Once hot, fry the chicken and soy sauce until cooked, 8-10 mins. Shift frequently to ensure it doesn't burn. IMPORTANT: Chicken is cooked when no longer pink in the middle.

• Remove the pan from the heat and drain off any excess oil.
• Stir in the teriyaki sauce, half the sesame seeds and chilli (use less if you don't like spice).
• Add a splash of water to loosen the sauce if you feel it's too thick. Taste and season with salt and pepper, if required.

• Fluff up the bulgur with a fork and divide between bowls. 
• Drain the pickling liquids from the radish and cucumber.
• Arrange the teriyaki chiken, cucumber and radish on top of the bulgur.
• Finish with a sprinkling of the remaining sesame seeds.