• Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid. 
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
• Once cooked, remove the pot from the heat.
• Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, halve, peel and thinly slice the onion.
• Trim the green beans and chop into thirds.
• Halve and deseed the chilli. Thinly slice half lengthways, and finely chop the other half.
• Trim the scallion and thinly slice.
• Peel and grate the garlic (or use a garlic press).

• Place a large pan over medium heat (without oil).
• Once hot, add the sesame seeds.
• Dry-fry, stirring regularly, until lightly toasted, 1-2 mins. 
• Once cooked, transfer to a bowl and set aside. 

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

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

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

• Add the teriyaki sauce, chopped chilli and 75ml water (per 2P) to the pan.
• Stir everything together and simmer until the sauce is sticky 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 season with 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 and veg.
• Finish with a sprinkle of scallion and sliced chilli (use less if you don't like spice).