Teriyaki Chicken with Sesame Rice

Steps

1. Cook rice Combine rice, water measure and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
2. Prep veggies and chicken Slice bok choy 2cm and cut carrot in half lengthways then thinly slice on an angle. Pat chicken dry and cut into 2cm wide strips and season.
3. Cook chicken Heat a drizzle of oil in fry-pan or wok on medium-high heat. Cook chicken for about 4 minutes, until golden and just cooked through. Remove from pan and set aside.
4. Cook veggies Return pan to medium-high heat with a drizzle of oil. Add bok choy, carrot and corn and cook for 2-3 minutes, until just tender.
5. To finish Return chicken to pan, along with teriyaki sauce and any chicken resting juices. Cook a further 1-2 minutes, until warmed through. Season to taste. Fold sesame seeds through cooked rice and drizzle with a little sesame oil.
6. Serve rice topped with chicken.