• 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 the 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 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 cucumber into rounds. • Thinly slice button mushrooms and fresh chilli (if using). • Cut chicken breast into 2cm chunks. 

• When the rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. Return frying pan to medium-high heat with a drizzle of olive oil. • Cook mushrooms, stirring, until tender, 6-8 minutes.

• Add the remaining garlic to the pan and cook until fragrant, 1 minute. • Remove pan from heat, then add cooked chicken, Asian Stir-Fry sauce, sriracha, the soy sauce, sesame oil and a splash of water. Toss chicken and mushrooms to coat and season to taste.

• In a medium bowl, combine shredded cabbage mix, cucumber, the sesame oil and a drizzle of vinegar and olive oil. • Toss to combine and season to taste.

• Divide garlic rice between bowls. • Top with Vietnamese-style mushrooms, chicken and cucumber slaw. • Dollop with plant-based mayo. • Garnish with crispy shallots and chilli. • Tear over coriander to serve. Enjoy!