Crispy Chicken Rice Bowl with Orange Sauce

Steps

1. a full kettle to the boil.
2. Combine rice, boiling water and a pinch of salt in a pot and bring to the boil with the lid on. As soon as it boils, reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking. Grate courgette and set aside.
3. Grate carrot and dice cucumber 2cm. Place carrot and cucumber in a medium bowl with mung bean sprouts, olive oil and rice wine vinegar. Toss to combine and season with salt and pepper. Set aside.
4. Pat chicken dry with paper towels and toss in a medium bowl with soy sauce. Add egg and mix to combine. Use a sieve to pour out excess egg/ liquid, if any, then add chicken flour to the bowl and toss to coat.
5. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for 5-6 minutes (depending on thickness), or until cooked through and golden. Turn often to ensure even cooking and add extra oil, if needed. Set aside to rest.
6. When rice has finished cooking, fluff up grains with a fork then fold through courgette. Season to taste.
7. divide rice between bowls and top with salad and crispy chicken. Drizzle over orange sauce just before eating.