a) Boil a full kettle. Halve, peel and thinly slice the shallot.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

c) Add the rice and cook for 12-13 mins. 

d) 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, heat a drizzle of oil in a large frying pan on medium-high heat.

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

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

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

b) Halve the sugar snaps widthways.

a) When the chicken is cooked, add the garlic and sugar snaps to the frying pan.

b) Stir-fry until the sugar snaps are just tender, 2-3 mins. 

a) Stir the teriyaki sauce, sambal (add less if you'd prefer things milder), water for the sauce (see pantry for amount) and half the sesame seeds into the pan.

b) Simmer until slightly thickened, 2-3 mins, then remove from the heat. Taste and season if needed. 

c) Add a splash more water if you feel it needs it. 

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

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

c) Finish by scattering over the remaining sesame seeds.

Enjoy!