Ginger Soy Chicken with Veggie Stir-Fry and Jasmine Rice

Steps

1. BBQ hot plate to high (if using).
2. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. In a medium pot combine soy sauce, sugar, water, sesame oil, vinegar and ginger and bring to the boil. Add cornflour/water mixture and simmer on lowmedium heat for 3–5 minutes, until sauce thickens slightly. Stir through sesame seeds.
4. While ginger soy dressing is simmering, heat a drizzle of oil in a large fry-pan on high heat. Pat chicken dry with paper towels and cook for 4–5 minutes, turning regularly, until just cooked through.
5. Add cooked chicken to ginger soy dressing, cover and set aside. Wipe pan clean with a paper towel and return to high heat with a drizzle of oil.
6. Stir-fry onion, carrot and capsicum for about 4 minutes. Add courgette and bok choy and stir-fry a further 1–2 minutes, or until cooked to your liking.
7. Spoon ¾ cup cooked jasmine rice onto each plate. Top with veggie stir-fry and ginger soy chicken. Drizzle over remaining ginger soy dressing.