• Boil a half-full kettle.
• Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
• Once hot, fry the chicken and mushrooms, 6-8 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat.

• Meanwhile, once the kettle has boiled, pour it into a saucepan with 1/4 tsp salt on high heat.
• Boil the rice, 10-12 mins.
• Once cooked, drain, pop back in the pan and cover.

• Add the coleslaw to the chicken. Stir-fry, 2-3 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.
• Stir in the gochujang, teriyaki, butter and water (see pantry for both amounts). Simmer, 1-2 mins.
• Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

• Share the rice between your bowls.
• Taste and season the chicken with salt and pepper if needed, then spoon it over the rice. 
• Sprinkle over the peanuts. 

Enjoy!