Chicken Sweet Chili Poke Bowl

• 180 g Sushi rice
• 300 ml Water
• 300 g Chicken thighs, boneless, skinless
• 60 ml Sweet chili sauce
• 20 ml Soy sauce
• 1 Lime
• 200 g Cucumber
• 1 large Avocado, ripe but firm
• 2 Spring onion
• 2 tsp Roasted sesame seeds
• 1 piece Nori sheets

1. Rinse the rice in cold water until the water runs mostly clear. Tip into a saucepan with the water, bring to the boil, then cover and cook on the lowest heat for 10 minutes. Remove from the heat and leave, covered, for 10 minutes.
2. Meanwhile, cut the chicken into bite-size pieces. Heat a large frying pan over medium-high heat, add the chicken and cook for 6 to 8 minutes until golden and cooked through. Lower the heat to medium.
3. Add the sweet chilli sauce and soy sauce to the pan and stir to coat. Squeeze in the lime juice, then simmer for 1 to 2 minutes until sticky and glossy, turning the chicken so it is evenly glazed. Take off the heat.
4. Thinly slice the cucumber and slice the avocado. Finely slice the spring onions and shred the nori into thin strips with scissors. Fluff the rice and divide between two bowls.
5. Top each bowl with the sweet chilli chicken, cucumber and avocado. Finish with spring onion, roasted sesame seeds and nori, then serve. Offer extra lime at the table if you like it sharper.

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