Teriyaki Sesame Glazed Chicken Thighs

Meanwhile, trim the green beans.

Peel and grate the garlic (or use a garlic press).

Cut the lime into wedges (see ingredients for amount).

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

Once hot, lay the chicken thighs flat in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle. 

Meanwhile, when the potatoes have 10 mins left to cook, add the young pea pods and green beans to the same tray and toss to coat in the oil (add another drizzle of oil if needed).

Roast until tender, 8-10 mins.

Once the chicken is cooked, add the teriyaki sauce, sesame seeds and garlic to the pan. Spoon the mixture over the chicken and cook until sticky, a further 2-3 mins.

Once cooked, remove the pan from the heat and squeeze over the lime juice.