a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

d) Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

a) While the rice cooks, heat a large frying pan on medium-high heat with a drizzle of oil.

b) Once hot, add the diced chicken and pepper chunks. Stir-fry until browned all over, 5-6 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

c) Meanwhile, halve, peel and thinly slice the red onion. Trim the green beans and cut into thirds.

a) Once the chicken has browned, stir in the onion and green beans.

b) Stir-fry until the veg has softened, 3-4 mins.

c) While everything cooks, peel and grate the garlic (or use a garlic press).

d) Once the veg has softened, add the garlic and stir-fry for 1 min.

a) Stir the teriyaki sauce into the pan along with the water for the sauce (see pantry for amount).

b) Lower the heat and simmer until the sauce is sticky, the beans are tender and the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

c) While it simmers, halve the chilli lengthways, deseed and thinly slice.

a) Taste the sauce and season with salt and pepper if needed.

b) Stir in the sesame seeds.

c) Add a splash of water if it needs loosening, then remove from the heat.

a) Fluff up the rice with a fork and serve with the teriyaki chicken on top.

b) Sprinkle over the chilli (add less if you'd prefer things milder) to finish for those who'd like it.