Slice 300g chicken breast into strips.

Heat 1 tbsp vegetable oil in a pan over medium heat.

Add the chicken strips to the pan.

Season with black pepper to taste.

Cook the chicken for 5–7 min, or until browned on all sides and cooked through.

Once the chicken is cooked, add 2 tbsps teriyaki sauce and 1 tbsp soy sauce to the pan.

Stir well to coat the chicken evenly with the sauces.

Cook for another 2–3 min, or until the sauce thickens slightly.

Sprinkle 1 tbsp sesame seeds over the chicken.

Remove the pan from heat.

2 handfuls of fresh spinach

2 medium tomatoes, sliced

1 cucumber, sliced

Drizzle with the juice of 1/2 lemon and season with salt to taste.

Toss gently to combine.

Serve the teriyaki chicken over the prepared salad.

Serve immediately and enjoy.