Teriyaki Chicken with Asian Vegetables and Jasmine Rice

Steps

1. a full kettle to the boil.
2. Add boiling water and a pinch of salt to a medium pot and bring to the boil with a tight-fitting lid. Add rice, stir and return lid. Reduce to lowest heat to cook for 12 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, trim 1cm from the end of bok choy, rinse and thinly slice; cut carrot in half lengthways and thinly sliced on an angle. Set aside. Pat chicken dry with paper towels and season with salt and pepper
4. Heat a drizzle of oil in large fry-pan or wok on medium-high heat. Stir-fry chicken for about 3 minutes, until golden and just cooked through. Remove from pan and set aside. Return pan to medium-high heat with a drizzle of oil. Stir-fry bok choy and carrot for 1–2 minutes, until just tender.
5. Return chicken to pan, along with edamame beans, teriyaki sauce and any chicken resting juices. Cook a further 2 minutes, until warmed through.
6. spoon ¾ cup jasmine rice onto each plate. Top with teriyaki chicken and garnish with sesame seeds.