• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to pan 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 rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice onion. • Thinly slice portabello mushrooms and button mushrooms. • Roughly chop Asian greens. • Cut chicken breast into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms until browned and softened, 10-12 minutes. Transfer to a bowl. TIP: If your pan is getting crowded, cook in batches for the best results!

• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion until tender, 4-5 minutes. • Add Asian greens, sweet soy seasoning and the remaining garlic and cook until wilted and fragrant, 1 minute.

• Return cooked mushrooms and chicken to the pan, add plum sauce, soy sauce mix, the sesame oil and the brown sugar. • Toss to combine and cook until slightly thickened, 1 minute. Season to taste.

• Divide garlic rice between bowls. • Top with sticky plum mushroom and chicken stir-fry. • Garnish with roasted peanuts to serve. Enjoy!