a) Boil a full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 12-13 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) While the rice cooks, halve, peel and thinly slice the shallot.

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the chicken and shallot to the pan and season with salt and pepper.

d) Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Trim and thinly slice the spring onion.

c) Halve the sugar snaps.

a) When the chicken is cooked, add the garlic, sugar snaps and half the chilli flakes (careful, they're hot - use less if you'd prefer things milder) to the pan.

b) Cook, stirring, for 1 min.

a) Stir the teriyaki sauce and half the sesame seeds into the pan.

b) Cook until piping hot, 1 min, then remove from the heat.

c) Add a splash of water if it's a little too thick.

a) Fluff up the rice with a fork and share between your bowls.

b) Top with the chilli teriyaki chicken stir-fry.

c) Finish by scattering over the spring onion, remaining sesame seeds and chilli flakes if you'd like some more heat.

Enjoy!