Teriyaki Sesame Chicken with Prawns

• Meanwhile, halve, peel and thinly slice the onion.
• Trim the green beans and chop into thirds.
• Halve and deseed the chilli. Thinly slice half lengthways, and finely chop the other half.
• Trim the scallion and thinly slice.
• Peel and grate the garlic (or use a garlic press).

• Place a large pan over medium heat (without oil).
• Once hot, add the sesame seeds.
• Dry-fry, stirring regularly, until lightly toasted, 1-2 mins. 
• Once cooked, transfer to a bowl and set aside. 

TIP: Watch them like a hawk—they can burn easily!

• Return the pan to medium-high heat with a drizzle of oil.
• When hot, add the chicken and fry until golden, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Add onion and green beans. Cook until softened, 3-4 mins. 
• Add the garlic and fry until fragrant, 1 min.

NOTE: Adding prawns? Add to the hot pan along with the chicken and fry until cooked through, 4-5 mins.

• Add the teriyaki sauce, chopped chilli and 75ml water (per 2P) to the pan.
• Stir everything together and simmer until the sauce is sticky and the chicken is cooked through, 2-3 mins. IMPORTANT: Chicken is safe to eat when no longer pink in the middle.
• Taste the sauce and season with salt and pepper.
• Stir in the sesame seeds.

TIP: Add a splash of water if you feel the sauce needs loosening.