Chicken Teriyaki With Cauliflower Rice And Peas

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

Add your white long grain rice and your cauliflower rice to a pot with a lid with 110ml [175ml] [225ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked, once done, remove from the heat and set aside (lid on) to steam until serving

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 breast strips 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, 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 toasted sesame seeds to the pan