Chinese-Style Sticky Chicken with Jasmine Rice & Peanuts

Steps

1. Preheat oven to 220°C (or 200°C fan bake). Boil a kettle. Combine rice, boiling water measure and a pinch of salt in a pot. Cover with lid and bring to the boil. Drop to lowest heat and cook for 12 mins. Turn heat off, leave lid on and steam for 5 mins.
2. Cut carrot in half lengthways and thinly slice. Cut broccoli into small florets. Toss on a lined oven tray with oil. Season with salt and pepper. Roast for 10 minutes. Slice bok choy. After broccoli has had 10 minutes cook time, add bok choy and sesame oil to tray. Cook for a further 5-7 minutes, until tender.
3. Pat chicken dry and dice 3cm. Toss in a bowl with cornflour and season with salt and pepper. Heat oil in a frypan 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 in a medium bowl and reserve pan.
4. Grate ginger. Combine in a bowl with soy sauce, sweet chilli sauce, honey, sesame oil and water measure. Return pan to low-medium heat and cook sauce for about 2 minutes, until slightly reduced. Return chicken and any resting juices to pan and toss to coat.
5. Load bowls with rice with chicken, veggies, sauce and peanuts.