Crispy Chicken Rice Bowl with Sesame Dressing

Steps

1. Combine rice, water and a pinch of salt in a pot and bring to the boil with the lid on. As soon as it boils, 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. Grate courgette and cut broccoli into small florets. Pat chicken dry and slice 1cm. Toss in a medium bowl with soy sauce and sesame oil. Add chicken flour to bowl and toss to coat.
3. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook chicken for 6-7 minutes or until cooked through and golden. Turn often to ensure even cooking and add extra oil, if needed. Set aside to rest. Return pan to medium-high heat.
4. Add a drizzle of oil to pan (if needed) and cook broccoli for about 3 minutes until tender. Add ginger to pan and cook a further 30 seconds, until fragrant. Season and set aside in a medium bowl.
5. Add mung bean sprouts, and a drizzle of rice wine vinegar to bowl with broccoli and toss to combine. Season and set aside. When rice has finished cooking, fluff up grains with a fork then fold through courgette and season to taste. Roughly chop coriander leaves.
6. To serve, divide rice between bowls and top with veggies and crispy chicken. Drizzle over sesame dressing just before eating and sprinkle with coriander and sesame seeds.