a) Bring a medium-sized pan of water to the boil with 1/4 tsp of salt. b) Halve, peel and thinly slice the red onion. c) Trim the green beans and chop into thirds. d) Thinly slice the chilli. Trim the spring onion and thinly slice. e) Peel and grate the garlic (or use a garlic press).

a) When the water is boiling, add the rice and cook for 12 mins. b) Once cooked, drain in a sieve, pop back into the pan, cover with a lid and leave to the side until ready to serve.

a) Heat a large frying pan over medium heat (no oil). b) Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. c) TIP: Watch them like a hawk as they can burn easily. d) Once toasted, remove to a bowl (make sure you get them all!) and set aside.

a) Pop your pan back on medium-high heat and add a drizzle of oil. b) When hot, add the chicken, season with salt and pepper and stir-fry until golden on the outside, 4-5 mins. c) IMPORTANT: Wash your hands after handling raw meat. d) Stir in the red onion and green beans and cook with the chicken until softened, 3-4 mins. e) Add the garlic and stir-fry for 1 minute.

a) Add the teriyaki sauce to the pan along with the water (see ingredients for amount). b) Stir everything together and simmer until the sauce is sticky, the beans are tender and the chicken is cooked through, 2-3 mins. c) IMPORTANT: The chicken is cooked through when no longer pink in the middle.

a) Taste the sauce and add salt and pepper if you feel it needs it. 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).

Step 4: If you've opted to get diced chicken breast instead of thigh, cook in the same way as the diced chicken thigh.