Teriyaki-Glazed Chicken

While the rice is cooking, roughly chop the Asian greens. Cut the broccoli into small florets and roughly chop the stalk. Thinly slice the capsicum. Thinly slice the spring onion. Slice the lime into wedges. Finely grate the ginger. In a small bowl, combine the teriyaki sauce, water (for the sauce) and ginger. Set aside.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the broccoli and capsicum and cook until tender, 4-5 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the Asian greens and cook, stirring, until tender, 1 minute. Stir through the soy sauce, then transfer to a medium bowl and cover to keep warm.

Wipe out the frying pan, then return to a high heat with a drizzle of olive oil. When the oil is hot, add the chicken thigh and cook until browned, 1-2 minutes each side. Reduce the heat to medium-high and cook, turning occasionally, until browned and cooked through, 7-8 minutes.

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

Add the teriyaki mixture to the pan and bring to the boil. Simmer until thickened slightly, 30 seconds. Turn the chicken to coat, then remove from the heat.