• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until riceis tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, slice cucumber into rounds. Grate carrot (see ingredients). • Cut chicken breast into 2cm chunks. • In a medium bowl, combine sweet soy seasoning and a drizzle of olive oil. Add chicken, toss to coat.

• When the rice has 10 minutes remaining, heat drizzle of olive oil in large frying pan over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Meanwhile, in a medium bowl, combine shredded cabbage mix, carrot, a drizzle of vinegar and olive oil. Season to taste. TIP: Chicken is cooked through when it's no longer pink inside.

• When the rice is done, add the butter and a pinch of salt and stir to combine. • Divide jasmine rice between bowls. • Top with Asian chicken, slaw and cucumber. • Drizzle over mayonnaise to serve. Enjoy!