Loading...
Combine 200g long-grain white rice and 480ml water in a medium saucepan and bring to the boil.
Reduce the heat to low, cover and simmer for 15–18 minutes until the water is absorbed and the rice is tender.
Remove from the heat and leave, covered, for 5 minutes, then fluff with a fork.
Meanwhile, cut 450g boneless, skinless chicken breast into 2cm pieces. Slice 1 large carrot thinly and break 300g broccoli into florets.
Heat 1 tbsp olive oil in a large frying pan over a medium-high heat. Add the chicken and cook for 5–7 minutes, turning occasionally, until golden and cooked through. Transfer to a plate.
Add the broccoli and carrot to the same pan (adding a little more oil if needed) and sauté for 3–5 minutes until just tender.
Return the chicken to the pan. In a small bowl, whisk together 4 tbsp reduced-salt soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp grated fresh ginger (or ground ginger), 1 crushed garlic clove (or ¼ tsp garlic powder) and 1 tbsp cornflour.
Pour the sauce over the chicken and vegetables and cook, stirring constantly, for 1–2 minutes until the sauce thickens and coats everything.
Divide the rice between four bowls and top with the chicken and vegetable mixture.
Sprinkle with sesame seeds and sliced spring onions, then serve straight away.