Asian-style chicken and exotic mushrooms with rice

In a medium pot, bring 500ml (2 cups) water to a boil.

Add 310g jasmine rice and salt to the boiling water.

Reduce the heat, cover, and simmer until the rice is cooked al dente (15 – 20 minutes).

Remove from heat, drain, and set aside.

In a large pan, heat 1 tbsp olive oil over medium-high heat.

Add cubed chicken breasts and fry until cooked through (about 5 – 10 minutes).

Transfer the cooked chicken to a large heatproof bowl.

In the same pan, add another glug of olive oil and fry chopped onion until soft and translucent.

Add chopped exotic mushrooms and fry until soft.

Add soya sauce, Chinese five spice, honey, salt, and freshly ground black pepper.

Fry for another minute, then remove from heat.

Add chopped fresh coriander to the cooked chicken and mix until combined.

Divide the jasmine rice among 4 serving bowls.

Top the rice with the Asian-style chicken mixture.

Serve immediately.