Heat the Sweetener and light soy sauce in a pan until it is simmering and has thickened

Add the dark soy sauce and rice wine vinegar to the saucepan and stir for a further 2 minutes

Spray the wok with frylight and add the chicken with a small amount of teriyaki sauce

Cook the chicken through adding a little sauce as it soaks into the chicken

Bring the rice to the boil and cook for 13 minutes on a medium heat

Once the rice is cooked, drain, fluff up with a fork and place in the bowl

Add the chicken, carrot and spring onion and use the remaining sauce to drizzle over the chicken and rice