Speedy Teriyaki Sesame Chicken and Prawns

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 stir-fry until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

c) Meanwhile, halve, peel and thinly slice the red onion. Cut the broccoli into thirds. Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

a) Once the chicken has browned, stir in the prawns, onion and broccoli.

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 and the chicken and prawns are cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. The prawns are cooked when pink on the outside and opaque in the middle.

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.