• 200 g dark chocolate
• 70 g toasted macadamia nuts
• 250 g butter, softened
• ¼c brown sugar
• ¼c white sugar
• 4 tbsp sweetened condensed milk
• 1 tsp vanilla essence
• 3 c flour
• 2 tsp baking powder

Preheat the oven to 170 C. Roughly chop the chocolate and the nuts. In a large bowl cream the butter and sugars and then add the condensed milk. Sift in the dry ingredients before adding the chocolate and nuts. Mix to combine. Roll the mixture into balls and place on oven trays. Flatten them slightly with a fork and bake for about 15 minutes

• 2 skinless chicken breasts
• 2 ½ cups of cooked brown rice
• 2 carrots
• 1 onion
• 1 tsp sesame oil
• 1 ½ - 2 cups of broad bean (I like them podded steamed and double shelled)
• Fresh coriander and spring onions to garnish

Teriyaki Sauce

• 1/3 cup soy sauce
• 1/3 c Japanese rice wine
• 2 cloves chopped garlic
• 1 tsp grated fresh ginger
• 2 tbsp brown sugar

To make the sauce heat all the ingredients together and simmer for 2 mins. Pour into a jug and set aside.

Dice the chicken and marinade in half of the teriyaki sauce for about 10 minutes while you prepare and dice the vegetables. Brown the chicken in a pan with the sesame oil. When cooked add in the vegetables, cooked rice and remaining sauce. Serve in bowls and garnish.