Chicken Poke Bowl with Sriracha Mayo

Steps

1. Bring a full kettle to the boil. Preheat BBQ hotplate, (if using). Cook rice. Place rice, boiling water measure and a pinch of salt in a pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking. Fluff up rice with a fork and stir through sesame oil.
2. Cook snow peas & prep veggies. Place snow peas in a heat proof bowl with a pinch of salt. Cover with boiling water and leave to cook for about 2 minutes or until just tender. Drain and refresh under cold water. Set remaining veggies aside separately.
3. Prep & cook chicken. Pat chicken dry and dice 2cm. Toss with chicken poke spices. Heat a drizzle of oil in a fry pan on high heat. Cook chicken for about 5 minutes, turning, until browned. Add soy sauce and garlic to pan and cook a further 2 minutes, until chicken is cooked through. Rest. Alternatively, do this on the BBQ.
4. Serve rice topped with veggies, chicken, mayo, garlic chilli blend and seaweed.