Chicken Mango Poke Bowl

• 180 g Sushi rice
• 300 g Chicken breast
• 3 tbsp Soy sauce
• 2 tsp Sesame oil
• 1 piece Lime, juicy
• 3 pieces Spring onion
• 1 piece Mango, ripe but firm
• 1 piece Avocado, ripe
• ½ Cucumber
• 2 tsp Roasted sesame seeds

1. Rinse the sushi rice in cold water until the water runs mostly clear, then drain. Tip into a saucepan, cover with fresh water and bring to the boil, then reduce to a low simmer, cover and cook for 12 minutes. Remove from the heat and leave, still covered, for 10 minutes.
2. Meanwhile, pat the chicken dry and slice into bite-size pieces. In a mixing bowl, stir together the soy sauce, sesame oil and the juice of the lime. Thinly slice the spring onion and stir most of it into the dressing, reserving a little for serving.
3. Heat a nonstick frying pan over a medium-high heat and add the chicken in a single layer. Cook for 6 to 8 minutes, turning, until golden and cooked through. Tip the chicken into the dressing and toss to coat.
4. Peel the mango and avocado, then cut both into bite-size chunks. Halve the cucumber lengthways and slice. Fluff the rice, divide between bowls, then top with the dressed chicken, mango, avocado and cucumber.
5. Spoon over any remaining dressing from the bowl. Finish with the reserved spring onion and the roasted sesame seeds, and serve straight away.

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