Sticky Chilli Chicken & Rice

• Jasmine Rice(300 g)
• Chicken breast(600 g)
• Broccoli(300 g)
• Green Onions(4)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Rapeseed Oil(2 tbsp)
• Sweet Chili Sauce(4 tbsp)
• Soy sauce(3 tbsp)
• Honey(1 tbsp)
• Rice Vinegar(1 tbsp)
• Sriracha(1 tbsp)
• Cornflour(2 tsp)
• Sesame seeds(2 tsp)optional
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Rinse {Jasmine Rice}. Add to a saucepan with 600ml water and a pinch of the {Salt}. Bring to a boil, cover, reduce the heat, and simmer until tender.

   ~12 min

2. 2

   While the rice cooks, slice the {Chicken breast} into bite-size pieces. Cut the {Broccoli} into small florets, thinly slice the {Spring Onion}, mince the {Garlic}, and grate the {Ginger}.

   ~10 min

3. 3

   In a small bowl, mix the {Sweet Chili Sauce}, {Soy sauce}, {Honey}, {Rice Vinegar}, {Sriracha}, and {Cornstarch} with 2 tbsp water until smooth.

   ~2 min

4. 4

   Heat {Vegetable oil} in a large frying pan or wok over high heat. Add the {Chicken breast}, season with the remaining {Salt} and {Black pepper}, and stir-fry until lightly golden and nearly cooked through.

   ~5 min

5. 5

   Add the {Broccoli}, {Garlic}, and {Ginger}. Stir-fry for 2 minutes, then pour in the sauce mixture. Cook until the sauce turns glossy and sticky and the broccoli is just tender. Stir through most of the {Spring Onion}.

   ~4 min

6. 6

   Fluff the rice and divide between bowls. Spoon over the sticky chilli chicken, then finish with the remaining {Spring Onion} and {Sesame seeds} if using.

   ~1 min