Teriyaki chicken rice bowl

Method

Cook rice according to packet instructions and set aside. Cut chicken breast into bite-sized pieces and season lightly with salt and pepper. Heat oil in a large frying pan over medium-high heat, then cook chicken for 6-8 minutes until golden and cooked through. In a small bowl, whisk together soy sauce, mirin, vinegar, honey, garlic, ginger, cornstarch and water. Pour the teriyaki sauce into the pan with the chicken and simmer for 2-3 minutes, stirring gently until the sauce thickens and coats the chicken. Divide rice between two bowls, top with teriyaki chicken and drizzle with extra sauce, then garnish with spring onions and sesame seeds.