Cook the Rice: First, get your rice on. Rinse the jasmine rice under cold water until the water runs clear. Add it to a saucepan with 600ml of cold water. Bring to a boil, then immediately reduce the heat to your lowest setting, cover with a tight-fitting lid, and let it simmer for 12 minutes. Once done, turn off the heat and leave it covered to steam for another 10 minutes.

Prepare the Sauce: While the rice is cooking, make the star of the show. In a medium bowl or jug, whisk together the soy sauce, mirin, honey, rice vinegar, grated garlic, grated ginger, and toasted sesame oil. Set aside.

Sear the Chicken: Pat your chicken pieces dry with a paper towel; this is crucial for getting a good sear. Heat the vegetable oil in a large frying pan or skillet over a medium-high heat. Once hot, add the chicken pieces in a single layer. Be careful not to overcrowd the pan (work in batches if you need to). Cook for 3-4 minutes per side, until golden brown and cooked through.

Steam the Vegetables: While the chicken is searing, steam your greens. You can do this in a steamer over a pot of boiling water or in the microwave. Cook the broccoli florets and edamame beans for 3-4 minutes until tender-crisp. You want them to retain a bit of bite.

Make the Glaze: Once the chicken is cooked, remove it from the pan and set it aside on a plate. Reduce the heat to medium and pour the prepared teriyaki sauce into the same pan. Let it bubble and reduce for 2-3 minutes.

Thicken the Sauce: In a small bowl, mix the cornflour with 2 tablespoons of cold water to create a smooth slurry. Pour this into the simmering sauce, whisking constantly. I find that whisking as you pour prevents any lumps from forming. Continue to simmer for another 1-2 minutes until the sauce has thickened and turned glossy. This is the secret to that perfect glaze.

Combine and Coat: Return the cooked chicken to the pan and stir everything together, ensuring every piece of chicken is thoroughly coated in the beautiful, thick teriyaki glaze.

Assemble Your Bowls: Fluff the cooked rice with a fork and divide it among four bowls. Top with the glazed teriyaki chicken, a generous portion of the steamed broccoli and edamame, and finish with a sprinkle of sliced spring onions and toasted sesame seeds. Serve immediately.