Prepare the Chicken: In a medium bowl, toss the chicken thigh pieces with 1 tbsp cornflour, salt, and pepper until evenly coated. The cornflour will help create a slightly crisp exterior and also helps the sauce cling to the chicken.

Make the Teriyaki Sauce: In a separate small bowl or jug, whisk together the soy sauce, mirin, sake (or water), brown sugar, grated ginger, and minced garlic. Set this aside for now.

Cook the Chicken: Heat the vegetable oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully add the coated chicken pieces in a single layer. Be sure not to overcrowd the pan; cook in batches if necessary.

Sear Until Golden: Cook the chicken for 4-5 minutes on one side without moving it. What works best for me is letting it develop a deep golden-brown crust. This searing step adds a huge amount of flavour. Flip the pieces and cook for another 3-4 minutes, until cooked through.

Add the Sauce: Turn the heat down to medium-low. Pour the prepared teriyaki sauce mixture into the pan with the chicken. Let it bubble gently, stirring to coat all the chicken pieces.

Thicken the Glaze: Cook for 2-3 minutes, allowing the sauce to reduce slightly. Now, give your cornflour slurry a quick re-stir and pour it into the pan. Continue to cook for another 1-2 minutes, stirring constantly, until the sauce thickens to a glossy glaze that beautifully coats the chicken.

Assemble the Bowls: Divide the cooked rice among four bowls. Top with the glazed teriyaki chicken, placing it alongside the steamed broccoli and julienned carrots.

Garnish and Serve: Sprinkle generously with sliced spring onions and toasted sesame seeds. Serve immediately while the chicken is hot and the sauce is glistening.