a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. 

c) Add the rice and cook for 12-13 mins. 

d) 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.

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

b) Once hot, add the diced chicken to the pan.

c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Meanwhile, peel and grate the garlic (or use a garlic press). Cut the lime into wedges.

b) Halve the young pea pods widthways.

a) When the chicken is cooked, add the garlic to the frying pan. Fry for 1 min.

b) Stir in the pea pods and the coleslaw mix. Stir-fry until just tender, 2-3 mins. 

a) Stir the teriyaki sauce, sambal paste (add less if you'd prefer things milder) and water for the sauce (see pantry for amount) into the pan.

b) Simmer until slightly thickened, 2-3 mins, then remove from the heat. Add a good squeeze of lime juice. Taste and season with salt, pepper and more lime juice if needed. 

c) Add a splash more water if you feel it needs it. 

a) Fluff up the rice with a fork and share between your bowls.

b) Top with the sambal teriyaki chicken stir-fry.

c) Serve with any remaining lime wedges on the side.