Sticky Soy Chicken & Broccoli

• Jasmine Rice(250 g)
• Chicken breast(600 g)
• Broccoli(400 g)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Soy sauce(4 tbsp)
• Honey(2 tbsp)
• Rice Vinegar(1 tbsp)
• Sesame oil(1 tbsp)
• Cornflour(2 tbsp)
• Rapeseed Oil(2 tbsp)
• Green Onions(3)optional
• Sesame seeds(2 tsp)optional

Method

1. 1

   Cook {Jasmine Rice} in a saucepan with 500ml water according to the pack instructions until tender.

   ~12 min

2. 2

   While the rice cooks, slice the {Chicken breast} into bite-size pieces, cut the {Broccoli} into small florets, mince the {Garlic}, grate the {Ginger}, and thinly slice the {Scallions} if using.

   ~10 min

3. 3

   In a small bowl, stir together {Soy sauce}, {Honey}, {Rice Vinegar}, {Sesame oil}, and {Cornstarch} with 3 tbsp water until smooth.

   ~2 min

4. 4

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

   ~5 min

5. 5

   Add the {Broccoli}, {Garlic}, and {Ginger}. Stir-fry for 3 minutes, splashing in 2 tbsp water if the pan looks dry, until the broccoli is bright green and just tender.

   ~3 min

6. 6

   Stir the sauce again, then pour it into the pan. Toss for 2 minutes until the sauce turns glossy and sticky, coating the chicken and broccoli. Serve over the rice and top with {Scallions} and {Sesame seeds} if using.

   ~2 min