For the teriyaki sauce, heat the soy sauce, sherry, sugar and 2tbsp of water in a saucepan stirring until the sugar dissolves. Remove from the heat.
Halve the chicken fillets and put in a dish. Pour over half the sauce and marinate for at least 20 minutes. Peel and cut the carrots into batons and steam for 10 minutes. Add the corn and sugar snaps and steam for 5 minutes until tender.
Heat a griddle pan and cook the chicken for 8-10 minutes until browned and cooked through with the juices running clear when meat is pierced. Meanwhile, reduce the reserved sauce in a separate pan.
Toss the steamed vegetables with the sesame seeds and salad onions. Serve with three pieces of chicken each and drizzle over the sauce. Serve with rice.
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