Prepare the pickled vegetables

Coarsely grate the carrots, thinly slice the cucumber and radishes, and finely slice the spring onions. Put the carrots and radishes in a bowl with 4 tbsp rice vinegar, a pinch of salt, and 1 tsp sugar if you have it. Scrunch lightly with clean hands and leave to pickle while you cook.

Keep the cucumber separate so it stays crisp in lunch boxes.

Cook the rice

Rinse the jasmine rice in a sieve until the water runs mostly clear. Put it in a saucepan with 390ml water and a pinch of salt, bring to a simmer, cover, and cook over a low heat for 10 to 12 minutes until absorbed. Turn off the heat and leave covered for 5 minutes.

Season the chicken

Cut the chicken breast into thin strips. Grate the garlic and ginger into a bowl, then stir in the soy sauce, 1 tbsp rice vinegar, the vegetable oil, and half the lime juice. Add the chicken and turn until coated.

Cook the chicken

Heat a large non-stick frying pan over a medium-high heat. Add the chicken and marinade, spread into a single layer, and cook for 6 to 8 minutes, turning often, until golden at the edges and cooked through with no pink in the middle.

Mix the sauce

Stir the mayonnaise, sriracha, remaining lime juice, and 1 tbsp water in a small bowl until spoonable. Fluff the rice with a fork and chop the coriander leaves and stalks.

Assemble the boxes

Divide the rice between four bowls or lunch boxes. Top with the cooked chicken, drained pickled carrot and radish, cucumber, spring onions, and coriander. Drizzle with the sriracha mayo just before eating, or pack it separately if making ahead.