Lemon and Ginger-Glazed Chicken with Jasmine Rice

Steps

1. Combine rice, water and a pinch of salt in a 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.
2. While rice is cooking, whisk together soy sauce, salt, lemon zest and juice, water, honey, sweet chilli sauce, ginger, sesame seeds and chilli flakes (if using) in a small bowl and set aside.
3. Pat chicken dry with paper towels, dice 2cm and place in a shallow bowl. Heat a drizzle of oil in a large fry-pan on high heat. Add cornflour to chicken, season with salt and pepper and toss to coat.
4. Add chicken to pan and cook for 4-5 minutes, turning often, until evenly browned. Remove chicken from pan and set aside. Return pan to high heat with a drizzle of oil and cook onion for 3-4 minutes, until softened. Add carrot and broccoli and cook for a further 3-4 minutes, until broccoli is bright green and tender.
5. Add capsicum and soy sauce mixture to pan, along with chicken and any resting juices. Cook for 1-2 minutes, until chicken is cooked through and sauce has thickened slightly. Season to taste with salt and pepper. Thinly slice spring onions.
6. spoon ¾ cup cooked jasmine rice into each bowl and top with lemon and gingerglazed chicken. Sprinkle with spring onions and crispy shallots.