Teriyaki Chicken Rice Bowls

Steps

1. Bring a full kettle to the boil. Cook rice. Add rice, boiling water measure and a pinch of salt to a pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
2. Cook chicken. Heat a drizzle of oil in fry-pan on medium-high heat. Pat chicken dry and season with salt. Add chicken to pan and cook for about 3 minutes each side, until golden and almost cooked through. Drain excess oil from pan.
3. Finish chicken. Add teriykai sauce to pan. Reduce heat to low and simmer, turning chicken often, for about 4 minutes (depending on thickness), until chicken is cooked through and well coated. Add a little water if sauce gets too dry. Remove chicken from pan and sprinkle with sesame seeds. Set aside to rest, then slice thickly. Pour any remaining sauce from the pan into a bowl for serving.
4. Prep veggies & sesame mayo. While chicken cooks, toss carrot in a bowl with a drizzle of olive oil and season. Set cucumber and avocado aside to serve. Combine mayo and sesame oil in a bowl.
5. Serve rice, chicken and veggies with teriyaki sauce and sesame mayo.