Sticky Free Range Chicken & Broccoli Stir-Fry With Rice

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat, once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked, once done, remove from the heat and set aside (lid on) to steam until serving

Meanwhile, cut your broccoli into small florets, discard the stem and leaves

Peel and slice your brown onion[s]

Finely chop (or grate) your garlic

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a small drizzle of vegetable oil over a high heat

Once hot, add your diced chicken and cook for 6-8 min or until browned

(Doubled your protein? Use two pans!)

Once browned, add the sliced onion and cook for 3-4 min or until golden

Once golden, add the broccoli florets and cook for 3-4 min or until beginning to soften

While the broccoli is cooking, mix 120ml [155ml] [205ml] boiled water with your cornflour

Add your toasted sesame oil, soy sauce, honey, rice vinegar and ginger paste and stir it all together – this is your stir-fry sauce

Once the broccoli has softened, add the chopped garlic to the pan cook for 1 min or until fragrant

Once fragrant, add the stir-fry sauce and cook for 2-3 min or until the sauce has thickened and the chicken is cooked through (no pink meat!) – this is your sticky chicken & broccoli stir-fry