Ginger Soy Chicken & Veggie Stir-Fry

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. Toast sesame seeds & prep veggies. Heat a large, dry, wok or deep fry-pan on medium-high heat. Toast sesame seeds for 1-2 minutes, until light brown and fragrant. Remove from pan and set aside. Reserve pan. Set veggies aside.
3. Prep & cook chicken. Pat chicken dry, slice 1cm and season. Heat a drizzle of oil in reserved wok/ pan on high heat. Stir-fry chicken for 5-6 minutes, until cooked through. Remove chicken from heat and cover to keep warm. Keep pan on heat.
4. Cook veggies. Add another drizzle of oil to pan and stir-fry onion and carrot for about 3 minutes, until softened. Add broccoli and cook a further 2-3 minutes.
5. To finish. Return cooked chicken to pan along with any resting juices, ginger soy sauce and bok choy. Toss for 1-2 minutes, until hot through. Season to taste. Fluff up rice with a fork and fold through sesame seeds. Prep coriander.
6. Serve rice, chicken and veggies topped with with crispy shallots and coriander.