Sticky Asian Chicken with Rice and 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 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 rice 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 an initial 10 minutes. After 10 minutes, add bok choy and garlic, drizzle with a little sesame oil and cook for a further 5-7 minutes, until tender.
3. Prep & cook chicken. Pat chicken dry, dice 3cm and season. 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 chicken aside on paper towels and reserve pan.
4. Make sauce. While chicken is cooking, combine ginger, soy 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 and toss to coat.
5. Serve rice with chicken, sauce and greens.