Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the cucumber and radishes into a bowl with 1 tbsp of rice vinegar and a good pinch of salt, and mix well.
Cook the wholegrain rice in a large pan of lightly salted water according to pack instructions (about 25 minutes), then drain really well.
Meanwhile, heat the oil in a wok or non-stick frying pan over a high heat. Season the chicken really well then fry for 4-5 minutes until caramelised, then turn down the heat to low.
Put the peanut butter into a bowl, pour in 100ml of just-boiled water and whisk well. Pour in the remaining 2 tbsp of rice vinegar, the soy and sesame oil, then tip into the pan and gently simmer for 5 minutes.
Divide the rice between bowls, spoon over the chicken and sauce, and some of the quick pickles, then finish with coriander leaves and sliced chilli, if you like.