Szechuan Chicken & Broccoli Bowl

• Jasmine Rice(250 g)
• Chicken breast(500 g)
• Broccoli(300 g)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Green Onions(3)
• Soy sauce(4 tbsp)
• Oyster Sauce(2 tbsp)
• Rice Vinegar(1 tbsp)
• Honey(1 tbsp)
• Sriracha(1 tbsp)
• Sesame oil(1 tbsp)
• Cornflour(2 tsp)
• Sichuan Pepper(1 tsp)
• Rapeseed Oil(2 tbsp)
• Sesame seeds(2 tsp)optional
• Salt(1 tsp)

Method

1. 1

   Rinse {Jasmine Rice}. Add to a saucepan with 500ml water and {Salt}. Bring to a boil, cover, reduce the heat, and cook until tender.

   ~12 min

2. 2

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

   ~10 min

3. 3

   In a small bowl, whisk together {Soy sauce}, {Oyster Sauce}, {Rice Vinegar}, {Honey}, {Sriracha}, {Sesame oil}, {Cornstarch}, and {Szechuan Peppercorns} with 3 tbsp water until smooth.

   ~2 min

4. 4

   Heat {Vegetable oil} in a large wok or frying pan over high heat. Stir-fry the {Chicken breast} for 4 minutes until lightly golden and nearly cooked through.

   ~4 min

5. 5

   Add the {Broccoli}, {Garlic}, and {Ginger}. Stir-fry for 3 minutes until the broccoli is bright green and just tender. Pour in the sauce and cook for 2 minutes, tossing until the chicken and broccoli are glossy and coated. Stir through most of the {Scallions}.

   ~5 min

6. 6

   Fluff the rice and divide between bowls. Spoon over the chicken and broccoli mixture, then finish with the remaining {Scallions} and {Sesame seeds} if using.

   ~2 min