Crispy Hoisin Chicken with Jasmine Rice & Veggie Stir-Fry

Steps

1. Bring a full kettle to the boil. Cook rice. Combine rice, boiling water measure and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
2. Prep veggies & chicken. Set carrot, courgette and broccoli aside. Pat chicken dry and slice into 4cm thick pieces. Toss in a bowl with flour, sesame seeds, 1/2 tsp salt and a pinch of pepper. Leave out pepper and sesame seeds for fussier little foodies.
3. Prep mayo & spring onion. In a small bowl, combine mayo with second measure of hoisin sauce. Set aside to serve. Set spring onion aside to serve.
4. Cook veggies. Heat a drizzle of oil in a large non-stick wok or fry-pan on medium-high heat. Cook veggies for 4-5 minutes, until just tender. Toss through first measure of hoisin sauce and soy sauce. Transfer to a serving bowl and keep warm. Reserve wok/pan.
5. Cook chicken. Wipe wok/pan clean and return to high heat with a drizzle of oil. Stir-fry chicken for about 6 minutes, until just cooked through and golden. Transfer to a paper towel.
6. Serve rice with veggies, chicken, hoisin mayo and spring onion.