• Boil a half-full kettle. 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.

• Heat a drizzle of oil in a frying pan on medium-high heat.
• Once hot, fry the chicken, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat.
• Meanwhile, trim the green beans and cut into thirds.

• Next, stir the green beans into the chicken.
• Stir-fry, 3-4 mins.
• Stir in the teriyaki and bring to the boil.
• Remove from the heat. IMPORTANT: Cook so it's no longer pink in the middle.

• Taste and season with salt and pepper if needed.
• Add a splash of water if needed.
• Fluff up the rice and top with the teriyaki chicken.
• Sprinkle over the chilli flakes (add less if you'd prefer things milder) and crispy onions.

Enjoy!