Sweet Chilli Chicken With Broccoli Rice

Slice the chicken into thin strips of equal size then season with salt and pepper

Transfer the chicken strips to a plate with a little flour

Toss to coat the chicken evenly

Add the rice and 350ml [700ml] water to a large pot with a lid and bring to the boil over a high heat

Meanwhile, cut the broccoli into florets

Once the rice is boiling, reduce the heat to low and add the broccoli florets on top

Cover and cook for 10-15 min or until all the water has absorbed and the rice and broccoli are cooked

Meanwhile, heat a large, wide-based pan (preferably non-stick) with 2-3 tbsp [3-5 tbsp] vegetable oil over a medium-high heat

Once hot, add the chicken and cook for 3 min or until nicely browned, turning once

Once browned, transfer the strips to a plate and wipe the pan clean

Slice the spring onions finely

Peel and chop (or grate) the ginger finely

Cut the lemon[s] in half

Add the cornflour, sweet chilli jam, juice of half the [whole] lemon and 100ml [200ml] cold water to a mixing jug

Stir to combine - this is your sweet chilli stock

Return the reserved pan to a medium-high heat and add the spring onion and ginger with 1 tsp [2 tsp] vegetable oil and cook for 1 min

Add the sweet chilli stock and transfer the chicken back to the pan

Cook for 3-5 min or until your chicken is cooked through and your sauce is sticky and has thickened

Add the sesame oil to the rice and stir the broccoli through

Slice the remaining lemon into wedges