Cooking Rice 60g per person uncooked weight is probably the right portion size. When I’m too tired to muster the energy, the rice pouches you pop in the microwave are really very good. You can cook them, tip them into a bowl and toss with a little butter and chopped herbs and they are very good. One pouch for 2 people is a good amount. If you are cooking rice, just get that on to cook as the first thing you do when you begin to cook. It will happily sit once cooked, with a lid on to keep it warm and then you aren’t hanging around waiting for it. 2 parts water to 1 part rice is a good ratio. Rinse the rice and then add to the seasoned boiling water (don’t add as much as you would for pasta or it will be too salty). Simmer and reduce the heat to low, add a lid and cook covered until all the water is absorbed - about 18 minutes. Don’t stir during this or it can make the rice gummy. Let the rice rest covered. Turn off the heat and let the rice sit, covered, for 10 minutes. During this time, the rice will steam for extra fluffy results.OR if that completely stresses you out - you can cook rice like pasta and it also works very well. Just make sure to season your water as you would with pasta. Toppings As you can see, I have topped with a whole range of things. I love feta for its saltiness and creaminess. I always have pickled jalapenos in the fridge, so I like to add them for spice (although they don’t tend to be mega spicy since they are pickled, it almost mellows them out). This would also be delicious with some rocket tossed in a little salt and lime juice, or any veg you have in the fridge, like roasted broccoli or sauteed red pepper. Diced avocado or some sautéed black beans with garlic would be fantastic. You could also make a little slaw on the side with some cabbage. Slice it thinly and toss with a good pinch of salt and some lime juice, maybe even a spoon of yoghurt. I always have some edamame beans in the freezer so I like to use them too, just cover with boiling water for a couple of minutes to defrost them or pop in the microwave. You could also top with some nuts like salted peanuts or some crispy onions (my favourite) for some texture. Some nori sheets, sprinkled over the bowl, add a nice saltiness and extra layer of flavour. Even a sprinkle of sesame seeds would be great. If you like things spicy, add some chilli oil, freshly chopped red chilli or your favourite hot sauce drizzled over too. Marinating If you can, leaving the chicken to marinate for a couple of hours is ideal. The yoghurt tenderises the chicken and makes it really juicy. However, I know that it isn’t often realistic on a busy weeknight, and but if you can let it sit for 15-20 mins whilst you do the other bits. Spices I used smoked paprika and ground cumin. However, you could use so many things. Garlic powder, onion powder, ground coriander, a teaspoon of harissa or a teaspoon of chipotle paste would all be great options. If you like things spicy, add a tsp of chilli flakes/hot chilli powder. Some Cajun seasoning would be delicious, too.

Make this recipe even easier: as mentioned above, I do sometimes use packet rice, and that really is a lifesaver when it comes to timing. Other grains work too, if you’d rather use couscous or bulgur wheat for example. These days, you can buy pink pickled onions in a jar, which would also make your life easier rather than doing a cheat’s version yourself. The bang bang sauce really makes the dish, but a drizzle of sweet chilli/sriracha also does the job just fine. The best way I can advise you to make this dish easier is to use what you have on hand! Use what’s in your fridge and cupboards, and use them up!

How to get your children to eat it too: My children love this - I just make sure the chicken is mildly seasoned. Then I do all the toppings on the side, so the bowl is just rice, chicken and corn. Then, they can add whatever they like. They usually love the corn a LOT so I often make extra for that reason.

If you want to double the recipe: just double everything as above. It’s very simple. I would always double the bang bang sauce as I love this bowl with a real dollop of bang bang on top but if you aren’t sauce people (condolences), then just keep the quantities as above.

Make it veggie: This would be great with tofu! Don’t marinate in yoghurt; just cube/tear up a block of tofu and toss in a teaspoon of cornflour and your chosen spices. Then, fry in a drizzle of oil until crisp. You could also use the airfryer/oven. Lay the seasoned tofu on a tray and bake at 180c fan oven/air fryer until golden and crisp.

What to do with leftovers: I do tend to make double of this recipe automatically, as I love a bowl of this for lunch the next day. All of these components are great in a wrap or pitta, if you find yourself without rice but with everything else. Add the chicken, corn, salady bits and a good drizzle of bang bang sauce to a tortilla wrap and enjoy. Otherwise, also good on a bed of chopped lettuce/your favourite green for a delicious salad bowl. The bang bang sauce is also great in a sandwich with anything else you have in the fridge. I often make it for a salmon rice bowl too.