In a mixing bowl add the chicken and the salt and pepper and rub into the chicken. Add half of the teriyaki sauce and massage again covering all of the chicken. Seal with clingfilm and leave for at least 1 hour to marinade.
500 g chicken breast, salt, pepper, 125 ml teriyaki sauce
Put the kettle on ready for the rice.
In a frying pan add and little oil and heat up over a high heat. When hot, add the rice and stir. Pour twice the amount of water to rice. So, 1 mug of rice = 2 mugs of boiling water.
300 g rice
Add a good pinch of salt and gently stir to make sure everything is mixed. Cover with a lid and leave until all of the water has been absorbed by the rice. Turn the heat off and leave the lid on to steam the rice for a further 10 – 12 minutes. This way, it won’t get over cooked.
While the rice is cooking, add 1 tablespoon of cooking oil to a frying pan or wok and heat over a high heat. Add the chicken and cook for 6 – 8 minutes until nicely browned and cooked through. Transfer the chicken to a bowl until needed.
Oil
Add a ½ tablespoon of oil and when hot add the broccoli. Fry for 2 minutes, season and stir again and then cook for a further 3 – 4 minutes or until the broccoli is cooked to your liking. I like mine with a bit of crunch still.
150 g broccoli
Add the chicken back to the pan and add the remaining teriyaki sauce. Fry for a further 3 – 4 minutes until everything is piping hot.
The rice should be ready. Serve the fluffy rice and a base with the chicken and broccoli on top with a sprinkle of sesame seeds and enjoy.