Sticky Chinese Chicken with Rice & Greens

Steps

1. Before you start. Preheat oven to 220°C (or 200°C fan bake). Bring a full kettle to the boil.
2. Cook rice. Combine rice, boiling water measure and a pinch of salt in a pot and bring to the boil. Once boiling, stir and cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Fluff up with a fork.
3. Prep & cook greens. Prep broccoli and toss on a lined oven tray with oil. Season with salt and pepper and cook in oven for 10 minutes. Meanwhile, prep bok choy and garlic. After 10 minutes, add bok choy, garlic and sesame oil and cook for a further 5-7 minutes, until tender.
4. Cook chicken. Pat chicken dry and dice 3cm. Toss in a bowl with sticky chicken flour and season with salt and pepper. Heat oil in a large fry-pan on medium-high heat. Cook chicken for 6-8 minutes (depending on thickness), or until cooked through and golden. Turn often to ensure even cooking. Set aside in a bowl and reserve pan.
5. Meanwhile, make sauce. Prep ginger and combine in a bowl with remaining sauce ingredients. Return pan to low-medium heat and cook sauce for about 2 minutes, until slightly reduced. Return chicken and any resting juices to pan and toss to coat.
6. Prep spring onion.
7. Serve. Rice with chicken, greens, sauce, peanuts and spring onion.