Sweet Chilli and Ginger Chicken with Vegetable Rice
Ingredients:
3 x carrot
1 red chilli
500g free-range chicken thighs
2 tsp cornflour
8cm fresh ginger
3 tbsp maple syrup
4 spring onion
2 red pepper
4 tbsp rice wine vinegar
5g white sesame seeds
300g tenderstem broccoli
2 tbsp gluten free soy sauce
160g brown rice
Method:
Boil a kettle. Rinse the brown rice and place in a saucepan with 600ml boiling water and a pinch of sea salt. Simmer for 20-25 mins then drain.
Peel and dice the carrots into small pieces. Cut the red peppers into small dice. Slice the spring onions at an angle. Peel the ginger and grate. Thinly slice the red chilli (remove the seeds for less heat). Cut the Tenderstem broccoli in half.
Make the sweet chilli sauce. Place the cornflour in a small bowl, gradually add 100ml cold water and mix well to dissolve. Add the soy sauce, maple syrup, rice wine vinegar, chillies and ginger. Mix well.
Heat a non-stick wok with 1 tbsp oil on a medium heat. Add the carrots and peppers and cook for 3-5 mins. When the rice is cooked, add it to the wok of vegetables along with half the spring onions. Season with sea salt and black pepper.
Heat a separate non-stick wok (or frying pan) with 1 tbsp oil on a medium-high heat. Add the chicken and cook for 6-8 mins, or until golden and cooked through. Add the Tenderstem broccoli and cook for a further 2 mins. Mix the sauce before adding to the pan and bringing to a simmer. Add more water if needed to get the desired consistency. Season with sea salt and black pepper.
To serve, spoon the vegetable rice onto warm plates. Serve with the sweet chilli and ginger chicken stir-fry. Scatter over the remaining spring onions and sesame seeds.