Chinese Chicken Stir Fry

• 200 g Jasmine rice
• 400 ml Water
• 450 g Chicken thighs, boneless, skinless
• 25 g Cornflour
• 45 ml Soy sauce
• 30 ml Oyster sauce
• 10 ml Toasted sesame oil
• 30 ml Sunflower oil
• 3 cloves Garlic
• 15 g Ginger root, peeled
• 300 g Broccoli
• 1 large Red pepper
• 4 Spring onion

1. Rinse the jasmine rice briefly, then add it to a saucepan with the water. Bring to the boil, cover, then cook on the lowest heat for 10 minutes. Remove from the heat and leave covered for 5 minutes, then fluff with a fork.
2. Meanwhile, slice the chicken into bite-sized pieces and toss with the cornflour until lightly coated. Stir together the soy sauce, oyster sauce and toasted sesame oil in a small bowl. Finely slice the garlic and ginger, cut the broccoli into small florets, slice the red pepper, and slice the spring onion (keep a little of the green part for finishing).
3. Heat a wok over high heat until very hot, then add the sunflower oil. Add the chicken in a single layer and stir-fry for 3 to 4 minutes until lightly golden and nearly cooked through. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
4. Add the broccoli and red pepper and stir-fry for 2 minutes. Add 30 ml water, then stir-fry for 1 to 2 minutes until the broccoli turns bright green and is tender-crisp. Pour in the sauce mixture and add most of the spring onion; toss for 1 minute until glossy and the chicken is cooked through.
5. Serve straight away over the steamed jasmine rice. Scatter over the reserved spring onion greens.

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