• Boil a large pot of salted water for the rice.
• Add the rice and cook for 12-15 mins.
• Drain in a sieve and pop back in the pot.
• Cover with a lid and leave to the side until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Halve, peel and thinly slice the onion.
• Trim the green beans and chop into thirds.
• Halve and deseed the chilli. Thinly slice half lengthways (double for 4p).
• Trim the scallion and thinly slice.
• Peel and grate the garlic (or use a garlic press).

• Place a large pan over medium heat (no oil).
• Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 1-2 mins. 
• Remove to a bowl. 

TIP: Watch them like a hawk—they can burn easily!

• Return the pan to a medium-high heat with a drizzle of oil.
• When hot, add the chicken, season with salt and pepper and fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
• Stir in the onion and green beans and cook with the chicken until softened, 3-4 mins. 
• Add the garlic and fry for 1 min.

• Add the teriyaki sauce to the pan along with 75ml water (double for 4p).
• Stir everything together and simmer until the sauce is sticky, the green beans are tender and the chicken is cooked through, 2-3 mins. IMPORTANT: Chicken is safe to eat when no longer pink in the middle.
• Taste the sauce and add salt and pepper.
• Stir in the sesame seeds.

TIP: Add a splash of water if you feel the sauce needs loosening.

• Fluff up the rice with a fork and divide between bowls.
• Top with the teriyaki chicken.
• Sprinkle over the scallion and sliced chilli (use less if you don't like spice).