Chilli Chicken Teriyaki and Rice

a) Heat a large frying pan on medium heat (no oil).

b) Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.

c) Transfer the seeds to a bowl.

a) Heat a drizzle of oil in the empty frying pan on medium-high heat.

b) Once hot, add the chicken to the pan and season with salt and pepper.

c) Fry until golden brown on the outside, 8-10 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

d) Meanwhile, peel and grate the garlic (or use a garlic press).

a) Meanwhile, bring another large saucepan of water with 0.5 tsp salt to the boil for the broccoli.

b) Halve any large florets.

c) When the water is boiling, add the broccoli and cook until just tender, 3 -5 mins.

a) Add the garlic and half the chilli flakes to the chicken, cook for 1 min. TIP: Add less chilli flakes if you don't like too much heat.

b) When the chicken is cooked, mix in the teriyaki and half the sesame seeds. Remove the pan from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.