Chicken, rice and all things nice pile into the bowl in this teriyaki-glazed dinner. You could get fancy and re-brand it as a deconstructed sushi bowl, but we don't reckon you'll need any extra convincing to get everyone to the table for this sweet and sticky sensation.
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover and cook for 15 minutes or until rice is tender. While rice is cooking, continue with step 2.
Combine salt, pepper and flour in a bowl. Dust chicken in seasoned flour, shaking to remove excess. Heat vegetable oil in a frypan over medium-high heat, add chicken and cook for 4 minutes each side or until caramelised and cooked through. While chicken is cooking, continue with step 3.
Thinly slice cabbage and spring onion. Cut radishes and cucumber into thin slices.
Place aioli, soy sauce, sesame oil and rice wine vinegar in a bowl big enough to fit the slaw and whisk to combine. Add cabbage, radish and cucumber and toss to combine. Season with salt and pepper and set aside.
Add spring onion to frypan with chicken and toss to warm through for 30 seconds. Add teriyaki sauce and sesame seeds, turn chicken to coat in sauce and remove from heat.
Slice chicken. Divide rice between bowls and top with slaw and teriyaki chicken. Drizzle over any pan juices to serve.