Chicken Teriyaki With Brown Rice And Peas

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered

While the rice is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your chicken with a pinch of salt and cook for 6-7 min on each side or until browned all over and cooked through (no pink meat!)

While the chicken is cooking, peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Combine the chopped ginger, your rice vinegar, chilli flakes (can't handle the heat? Go easy!), toasted sesame oil, soy sauce and 2 tbsp [3 tbsp] [4 tbsp] brown sugar in a bowl

Give it a good mix up – this is your teriyaki sauce

Once the rice is cooked, add your blanched peas to the same pot (on top of the rice) and put the lid back on for 3 min or until the peas are warmed through

Add the teriyaki sauce to the chicken and stir to combine

Cook for 2-3 min further or until the sauce has reduced to a sticky consistency – this is your chicken teriyaki

Trim, then finely chop your spring onion[s]

Remove the chicken teriyaki from the heat and add your black sesame seeds to the pan