a) Boil a full kettle. When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins. Drain in a sieve and pop back in the pan.
c) Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, heat a large frying pan on medium heat (no oil).
b) Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. c) Once toasted, transfer to a bowl and set aside.

a) Pop your pan back on medium-high heat with a drizzle of oil.
b) When hot, add the chicken and stir-fry until browned, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
c) While it cooks, halve, peel and thinly slice the red onion. Trim the green beans and chop into thirds.

a) Once the chicken has browned, stir in the onion and green beans.
b) Stir-fry until the veg has softened, 3-4 mins.
c) While the veg cooks, peel and grate the garlic (or use a garlic press).
d) Once the veg has softened, add the garlic and stir-fry for 1 min.

a) Next, stir in the teriyaki sauce along with the water for the sauce (see ingredients for amount).
b) Lower the heat and simmer until the sauce is sticky, the beans are tender and the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
c) While it simmers, halve the chilli lengthways, deseed and thinly slice. Trim and thinly slice the spring onion.

a) Taste the sauce and add salt and pepper if needed.
b) Stir in the sesame seeds and add a splash of water if it needs loosening.
c) Fluff up the rice and serve with the teriyaki chicken on top.
d) Sprinkle over the spring onion and chilli (add less chilli if you don't like heat). Enjoy!