Teriyaki Chicken Bowl
EASIER THAN TAKEAWAY!

Step 1: Get your rice cooking first, because it takes the longest. Rinse 2 cups of long grain rice under cold water in a sieve until the water runs clear. This stops it from being too sticky. Put the rinsed rice in a saucepan with 4 cups of cold water. Bring it to a boil, then immediately turn the heat down to the lowest setting, put the lid on, and let it simmer for 12-15 minutes or until all the water is absorbed. Then turn off the heat and leave the lid on for another 5 minutes.

Step 2: Okay, for the chicken! Grab your chicken breasts. If they're thick, slice them horizontally to make thinner cutlets, or cut them into bite-sized chunks about 2-3cm big. This helps them cook quicker and more evenly. Get your chopping board and a sharp knife, but remember, keep your fingers tucked in like a claw and go slow!

Step 3: Now for the flavour bomb (the sauce!). In a small bowl, whisk together the soy sauce, honey, and cornflour. Peel and finely chop your garlic cloves (or use a garlic press if you have one). Grate or finely chop the ginger. Add the garlic and ginger to your sauce mix. Whisk it all together until smooth.

Step 4: Heat a large frying pan or wok over medium-high heat and add 1 tbsp of vegetable oil. When the oil is shimmering (not smoking!), add your chicken pieces. Cook the chicken for about 3-5 minutes, stirring occasionally, until it's golden brown on the outside. Don't crowd the pan, if you have too much chicken, cook it in two batches.

Step 5: This is important: make sure that chicken is cooked through! The bits you cut up should be white all the way through, not pink. Once the chicken is no longer pink inside (pierce a piece with a fork to check), pour your homemade teriyaki sauce over the chicken. It will thicken up pretty quickly. Stir constantly for about 1-2 minutes until the sauce has thickened and coated all the chicken, making it nice and glossy. Cook until an internal temperature of 75°C is reached to make sure it's safe to eat.

Step 6: While the chicken is getting sticky, grab your spring onions. Give them a quick wash and then slice them thinly. These are just for garnish, so no need to be super precise. Keep fingers tucked in!

Step 7: Serve it up! Spoon a generous amount of rice into a bowl, then pile that delicious, sticky teriyaki chicken right on top. Sprinkle with your fresh spring onions for a bit of extra crunch and colour. You've just made dinner, champ!