Crispy Chicken Rice Bowl with Sesame Dressing

Steps

1. Cook rice Combine rice, water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
2. Prep veggies and chicken 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. Cook chicken Heat a drizzle of oil in a large fry-pan on medium-high 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 mediumhigh heat.
4. Cook broccoli 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. Finish veggies Add mung bean sprouts, and a drizzle of vinegar to bowl with broccoli and toss to combine. Season and set aside. When rice has finished cooking, fold through courgette and season to taste.
6. Serve rice topped with veggies, chicken, sesame dressing, coriander and sesame seeds.