Japanese Spiced Chicken with Miso Mayo

Steps

1. Combine rice, water and a pinch of salt in a small 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. Cut broccoli into small florets; cut courgette in half lengthways then thinly slice; cut lemon into a wedge. Set all aside.
3. Pat chicken dry and dice 2cm. Toss in a small bowl with Japanese spiced flour and salt. When rice has 10 minutes remaining, heat a drizzle of oil in a medium (preferably non-stick) fry-pan on medium-high heat. Cook chicken for 5-6 minutes, turning often until crispy and cooked through.
4. While chicken cooks, in a small bowl, whisk all miso mayo ingredients to combine. Season and set aside. Remove chicken from pan and set aside to rest. Wipe pan clean and return to medium-high heat with a little more oil.
5. Cook garlic, ginger and broccoli for about 1 minute. Add courgette and cook for about 2 minutes, until tender. Add mung bean sprouts, soy, vinegar and water and cook for 1 minute. Remove from heat, season and set aside.
6. To serve, spoon miso mayo onto plate and spread out. Top with ¾ cup of rice, along with vegetables and chicken. Sprinkle over coriander. Serve lemon wedge on the side, for squeezing over.