Teriyaki Chicken with Sesame Rice

Steps

1. Cook rice Bring a full kettle to the boil. Add rice, boiling water measure and a pinch of salt to a medium pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
2. Prep veggies and chicken Slice bok choy 2cm and cut carrot in half lengthways and thinly slice on an angle. Pat chicken dry, 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 4-6 minutes, turning, 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. Cook garlic, ginger and onion paste for about 1 minute, until fragrant. Add bok choy and carrot and cook a further 2-3 minutes, until just tender.
5. To finish Return chicken to pan, along with first measure of teriyaki sauce, any chicken resting juices and spinach. Cook a further minute, until warmed through. Season to taste. Fold sesame seeds through cooked rice and drizzle with sesame oil.
6. Serve rice with chicken, veggies, remaining teriyaki sauce and garlic chilli blend.