Teriyaki Chicken with Japanese Brown Rice and Cucumber Sesame Salad

Steps

1. BBQ hot plate or grill to high (if using).
2. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. While rice cooks, prepare cucumber sesame salad. Using a vegetable peeler, peel cucumber into long, thin ribbons; finely slice spring onions. Add both to a small bowl with avocado, sesame seeds, vinegar, sugar and salt. Toss to combine and set aside.
4. In small bowl, mix all teriyaki chicken ingredients together (except chicken and mushrooms) and set aside.
5. Pat chicken dry with paper towels. Heat a drizzle of oil in a medium fry-pan on medium heat. Cook chicken and mushrooms for about 2 minutes each side (depending on thickness), until golden and cooked through.
6. Reduce heat to low, add teriyaki dressing and simmer for 2–3 minutes, until starting to thicken. Remove chicken thigh and set aside, covered with foil, to rest for 2–3 minutes. Slice chicken thickly against the grain.
7. Spoon ¾ cup cooked Japanese brown rice into a bowl, top with teriyaki chicken and cucumber sesame salad. Drizzle over remaining teriyaki glaze.