• Boil a half-full kettle.
• Meanwhile, trim the green beans and cut into thirds. Halve the lime (see ingredients).
• Pour the boiled water into a saucepan with 1/4 tsp salt on high heat. 
• Boil the rice, 10-12 mins. Once cooked, drain, pop back in the pan and cover.

• Heat a drizzle of oil in a frying pan on medium-high heat.
• Once hot, fry the chicken and green beans, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so it's no longer pink in the middle.

• Add the teriyaki, sambal and water (see pantry for amount) to the pan.
• Bring to the boil. Simmer, 2-3 mins.
• Squeeze in the lime juice, then remove from the heat.

• Fluff up the rice and share between your bowls.
• Top with the chicken.
• Sprinkle over the sesame seeds.

Enjoy!