Chicken Teriyaki Donburi Bowl

Bring a large pot of water to a boil. Once boiling, add the whole chicken breasts and cook for 8 min or until cooked through. Drain and transfer the chicken to a plate.

Meanwhile, using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Trim and finely slice the spring onion. Peel and grate the carrot. Slice the snow peas in half lengthways.

Peel and grate the ginger. Add the ginger, oyster sauce, both soy sauces, a pinch of chilli flakes (spicy!), the honey and a squeeze of lime juice to a bowl and mix. This is your teriyaki sauce.

Heat a large non-stick pan over a medium heat with a drizzle of oil. Once hot, add the the cauliflower and snow peas with a pinch of salt and stir-fry for 5 min. Remove from the heat and stir through the sesame oil. Season well with salt to taste. Transfer to a bowl, keep warm and reserve the pan (no need to wash it, just give it a wipe).

Once cooked, using two forks, pull the chicken until it's fully shredded. Return the reserved pan to a medium heat. Add the teriyaki sauce and pulled chicken. Cook for 2 min until warmed through.

Heat a second pan over a medium-high heat with a drizzle of oil. Once hot, crack the eggs into the pan and fry for 2-4 min or until done to your liking. For a set egg yolk, cover the pan with a lid. Divide the cauliflower rice among bowls. Top with the pulled teriyaki chicken and fresh carrot. Finish with the fried eggs (make sure to season them with salt!) and garnish with the sliced spring onion and a sprinkling of crispy onions.