Whisk teriyaki sauce ingredients together in a bowl and set aside.
Heat half the olive oil in a non stick frypan over medium-high heat. Add frozen Birds Eye Cauliflower Rice and cook for 8 minutes. Once cooked, set aside in a bowl, cover and keep warm.
Meanwhile, bring a pot of water to a boil and add a pinch of salt. Add broccolini and blanch for 3-4 mins until cooked to your liking. Drain the broccolini, cover and keep warm.
Heat remaining oil in the same frypan over medium heat. Add chicken and cook for 5 minutes on each side or until cooked through. Pour of the teriyaki sauce and simmer for 2-3 minutes or until the sauce reduces
Place cauliflower rice, steamed broccolini and chicken on serving plates. Sprinkle over the sesame seeds and chilli and garnish with spring onion.
Teriyaki Chicken With Cauliflower Rice by 28 By Sam Wood. https://28bysamwood.com/recipes/teriyaki-chicken-with-cauliflower-rice-recipe/