Teriyaki Glazed Chicken with Brown Rice, Beans & Bok Choy

Steps

1. Bring a pot of salted water to the boil.
2. Cook rice. Cook rice in pot of boiling water for 20-25 minutes, until tender. Drain well, return to pot and cover to keep warm.
3. Prep chicken. Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally. Lightly season.
4. Cook chicken. Heat 1/2 tsp oil in a fry-pan on high heat. Cook chicken for 3-5 minutes each side (depending on thickness), until just about cooked through. Reduce heat to low, add sesame seeds to pan and cook for 1 minute to toast seeds. Add 3 Tbsp water to deglaze pan, followed by teriyaki sauce. Cook for a further 1-2 minutes, until the glaze is bubbling and slightly thickened. Remove from heat and keep warm.
5. Meanwhile, prep greens.
6. Cook greens. Heat 1/2 tsp oil in another fry-pan on high heat. Add garlic, ginger and beans and cook for 1-2 minutes, until fragrant. Add bok choy and a splash of water to pan and cook for a further 1-2 minutes, until greens are tender. Stir through mung bean sprouts. Remove from heat and stir through soy sauce. Season to taste.
7. Finish chicken. Remove chicken from pan (reserving sauce) and slice thickly.
8. Serve rice and greens topped with chicken and sauce.