Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the garlic (or use a garlic press).

Pop a medium saucepan (with a tight-fitting lid) on medium-high heat with a drizzle of oil. Melt in the butter (see pantry for amount).

When hot, add the garlic and stir-fry for 1 min. Stir in the rice and cook until coated, 1 min.

Add 1/4 tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, pop the chicken in a medium bowl. Sprinkle over the Chinese Five Spice, drizzle with oil and season with salt and pepper. Toss to coat.

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, lay the chicken into the pan and cook until browned, 5 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once browned, pop the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.

While the chicken roasts, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Pop the carrot ribbons into a medium bowl with the rice vinegar, sugar for the pickle (see pantry for amount) and a pinch of salt. Mix together and set aside to pickle.

Slice the sugar snap peas in half lengthways. 

When the chicken has 5 mins left, wipe out the (now empty) pan and pop on medium-high heat with a drizzle of oil.

Once hot, add the sugar snap peas to the pan and stir-fry until tender, 2-3 mins. Season with salt and pepper, then transfer to a bowl and cover to keep warm. 

Pop the pan back on medium heat (no need to clean).

Pour in the teriyaki sauce, sambal and water for the sauce (see pantry for amount). Simmer until slightly thickened, 1 min, then remove from the heat.

When everything's ready, fluff up the rice with a fork and share between your bowls. 

Slice the cooked chicken widthways into 2cm slices.

Top the rice with the sliced chicken, pickled carrot and sugar snaps in separate sections, then spoon the teriyaki-sambal sauce over the chicken. 

Sprinkle over the sesame seeds to finish. 

Enjoy!