Mandarin Chicken with Brown Rice

Steps

1. Cook rice Combine rice, water measure and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
2. Prep chicken In a bowl, mix first measure of mandarin sauce with egg white. Pat chicken dry. Slice into 1cm strips, add to egg mixture and mix well. Add cornflour, panko breadcrumbs and 1/2 tsp salt to bowl with chicken, shake well to coat. Set aside.
3. Prep veggies Thinly slice bok choy and dice carrots, courgette and onion 1cm. Thinly slice spring onion and set aside.
4. Cook veggies and chicken Heat a drizzle of oil in a fry-pan on medium heat. Cook bok choy, carrots, courgette and onion for 3-5 minutes, until tender. Set aside. Wipe pan clean and return to heat. Cook chicken in batches, for 3-5 minutes each side, until golden and cooked through. Cover to keep warm between batches.
5. To finish Add chicken and veggies back to pan, toss together with remaining mandarin sauce and mix well to coat.
6. Serve rice, chicken and veggies topped with sesame seeds and spring onion.