Honey Soy Chicken Nibbles with Coconut Rice & Greens

Steps

1. Preheat oven to 220°C. Prep & cook chicken. Pat chicken nibbles dry and toss in a bowl with honey soy sauce, ginger and sweet chilli sauce. Spread out in a single layer on a lined oven tray with a lip. Bake for 30-35 minutes, until chicken is golden, sticky and cooked through. Turn halfway through cook time and sprinkle with sesame seeds.
2. Cook rice. Combine rice, coconut cream, water 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 15 minutes. Turn off heat and steam, covered, for 10 more minutes. Do not lift lid during cooking.
3. Prep & cook greens. When chicken has about 7 minutes cook time remaining, heat a drizzle of oil in a fry-pan or wok on medium high heat. Cook broccoli for 2 minutes, then add bok choy and stock and cook for about 2 minutes further, until just tender. Drizzle with a little sesame oil and soy sauce to taste.
4. Serve rice with honey soy chicken and greens.