Chinese-Style Sticky Chicken with Jasmine Rice & Peanuts

Steps

1. Preheat oven to 220°C (or 200°C fan bake). Bring a full kettle to the boil.
2. Combine rice, boiling water measure and a pinch of salt in a medium 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 rice with a fork.
3. Slice carrot and cut broccoli into small florets and toss on a lined oven tray with oil. Season with salt and pepper and roast for 10 minutes. Meanwhile, slice bok choy. After broccoli has had 10 minutes cook time, add bok choy and sesame oil to tray and cook for a further 5-7 minutes, until tender.
4. Pat chicken dry and dice 3cm. Toss in a medium bowl with cornflour and season with salt and pepper. Heat oil in a large frypan 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 medium bowl and reserve pan.
5. Grate ginger and combine in a small bowl with soy sauce, sweet chilli sauce, honey, sesame oil and water measure. 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. Rice with chicken, veggies, sauce and peanuts.