• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic paste until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, thinly slice pear. Thinly slice spring onion. • Slice chicken breast into thin strips. • In a small bowl, combine teriyaki sauce, ginger paste, the brown sugar, vinegar and a splash of water. Set aside.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken strips, tossing occasionally, until browned and cooked through, 6-8 minutes. • Reduce heat to medium-high, then add teriyaki sauce mixture to chicken and cook, stirring, until well coated, 1-2 minutes. TIP: Cook the meat in batches for best results. TIP: Chicken is cooked through when it is no longer pink inside.

• In a large bowl, combine slaw mix, pear, garlic aioli, and a drizzle of vinegar. Season to taste. • Divide garlic rice and creamy slaw between bowls. • Top with teriyaki ginger chicken and spoon over any remaining sauce. • Tear over parsley and garnish with spring onion to serve. Enjoy!