Sticky Asian Chicken with Rice and Greens

Steps

1. Cook rice Preheat oven to 220°C. Combine rice, boiling water measure and a pinch of salt in a pot and bring to the boil. Once boiling, stir and cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Fluff up with a fork.
2. Cook greens Cut broccoli into small florets; roughly chop bok choy; thinly slice garlic. Toss broccoli on a lined oven tray with a drizzle of oil. Season and cook in oven for about 10 minutes to start with. After 10 minutes, add bok choy and garlic, drizzle with a little sesame oil and cook for 5-7 minutes further until tender.
3. Cook chicken Pat chicken dry, season and dice 3cm. Toss in a bowl with chicken spices, cornflour and flour. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for 6-8 minutes (depending on thickness), or until cooked through and golden. Turn often to ensure even cooking. Set aside on paper towels and reserve pan.
4. Make sauce While chicken is cooking, combine ginger, soy sauce, sweet chilli sauce and honey in a bowl with a drizzle of sesame oil and 1 Tbsp water. Return pan to low-medium heat and cook sauce for about 2 minutes, until slightly reduced. Return chicken to pan, toss to coat, then sprinkle with sesame seeds.
5. Serve rice with chicken, greens and sauce.