In a bowl, mix the soy sauce, white wine vinegar, grated garlic, grated ginger, honey cornflour & water and leave aside.
Meanwhile, heat a wok on a medium heat and spray well with one kcal spray.
Add the chicken to the wok and brown slightly before adding the sauce.
Meanwhile, add the broccoli to a pot of boiling water and boil for about 4-5 minutes before draining.
Bring the chicken to a simmer to allow sauce to thicken.
Cook until the chicken is white throughout (about 5 minutes).
Season with pepper.
Microwave the pouches of cauliflower rice as per packet instructions.
Serve the teriyaki chicken with cauliflower rice and broccoli on the side.
Garnish each portion with 5g of sesame seeds.