Teriyaki Chicken, Veggie Stir-Fry & Ginger Rice

• While the rice is cooking, slice courgette into half-moons. Thinly slice capsicum. Finely chop garlic.

• In a small bowl, combine teriyaki sauce, the soy sauce, sesame oil, brown sugar, sesame seeds and a splash of water. • In a second small bowl, combine the mayonnaise and Japanese dressing. Set aside.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add broccoli florets, courgette, capsicum and a dash of water and cook, tossing occasionally, until tender, 5-6 minutes. • Add garlic, cook until fragrant, 1 minute. Add the teriyaki glaze and cook until slightly reduced, 1-2 minutes. Season with a pinch of salt and pepper. Transfer to a bowl and cover to keep warm. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken strips until browned and cooked through, turning occasionally, 6-8 minutes. Transfer to a plate.

TIP: Chicken is cooked through when it is no longer pink inside.

• Wash the frying pan, then return to medium-high heat with a drizzle of olive oil. Crack in the eggs and fry until the yolks are cooked to your liking, 4-5 minutes.

TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.