Teriyaki Chicken Bowl with Sesame Salad

Steps

1. Preheat oven to 230°C. Cook rice In a medium pot, combine rice, 2¼ cups water, a drizzle of rice wine vinegar and a pinch of salt and bring to the boil. Once boiling, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. Fluff up rice with a fork just before serving.
2. Prep salad In a large bowl, combine honey with first measure of teriyaki sauce and a drizzle of rice wine vinegar. Roughly chop silverbeet and grate carrot. Add to bowl with dressing, along with slaw and sesame seeds. Just before serving, toss to combine and season.
3. Prep and cook chicken Heat a small drizzle of olive oil in a large fry-pan, on medium-high heat. Pat chicken dry and lightly season. Cook chicken in 2 batches, for about 2 minutes each side, until golden and cooked through. Add a little more oil between batches.
4. Return first batch of chicken to pan and reduce heat to low-medium. Pour over remaining teriyaki sauce and sesame seeds. Toss gently to combine, for about 1 minute, to warm through sauce.
5. Serve rice topped with salad, chicken, teriyaki sauce and sesame mayo.