Meat-Free Chick'n & Pepper Teriyaki With Brown Rice

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 until serving

While the rice is cooking, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the pepper strips to the pan with a pinch of salt and cook for 5-6 min or until slightly softened

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

Once the pepper has softened, add your meat-free chick'n to the pan and cook for 3-4 min or until warmed through and starting to brown

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

Add the teriyaki sauce to the meat-free chick'n and stir to combine

Cook for 4-5 min further or until the sauce has reduced to a sticky consistency – this is your meat-free chick'n & pepper teriyaki

Trim, then slice your spring onion[s] finely

Remove the meat-free chick'n & pepper teriyaki from the heat and add your toasted sesame seeds to the pan