Sticky Chinese Chicken with Rice & Greens

Steps

1. Preheat oven to 220°C. Bring a full kettle to the boil. Cook rice. Combine rice, boiling water measure and a pinch of salt in a pot and bring to the boil. Once boiling, stir, 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 rice up with a fork.
2. Prep & cook greens. 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 to tray, drizzle with 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 sticky chicken flour. Heat a drizzle of oil in a large 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. In a bowl combine ginger, soy sauce, sweet chilli sauce and honey with a drizzle of sesame oil and water measure. Return pan to low-medium heat and cook sauce for about 2 minutes, until slightly reduced. Return chicken to pan and toss to coat.
5. Serve rice with chicken, sauce, greens and peanuts.