1 tsp cornflour mixed with 1tsp water (in a separate bowl.
200g Rice-used a mixed bag of long grain and basmati
1 head of broccoli, cut into florets
To garnish:
2 tablespoons Sesame Seeds, toasted
A handful of fresh Coriander
2 Spring Onions, sliced
Lime wedge
METHOD:
1. Start by making the sauces. Place the garlic, ginger, coriander , white wine vinegar, sour cream and a pinch of salt into a small food processor. Blitz until well combined and taste to check for seasoning , it should be quite sharp and vibrant.
2. Next, make the glaze for the chicken. Place the sugar in a bowl then add the soy and cornflour paste
3. Place the cornflour into a bowl and add the garlic granules. Toss the chicken pieces into the flour to coat evenly. Heat a large frying pan over a high heat and add the chicken. Add one piece first to make sure you hear a sizzle before adding the rest. Leave to cook for about 2 minutes before turning or moving them to ensure a good colouration and to seal in the juices.
4. While the chicken is cooking, cook the rice according to the pack. About 3 minutes before it is ready, add the broccoli. Drain.
5. When the chicken is almost cooked, add the glaze and allow it to bubble up. Remove the pan from the heat when the chicken is just cooked through (check by cutting the biggest piece in half) and toss the sesame seeds through.
6. To plate up, add the rice and broccoli to your serving bowls. Top with the chicken and any sauce left in the pan. Finish with the vibrant green dressing, spring onions, coriander and lime wedges. Enjoy!
