Sticky Ginger Chicken with Broccoli and Rice
Ingredients
8 boneless, skinless chicken thighs, finely sliced
50g root ginger finely grated
2 cloves garlic, finely grated
75ml soy sauce
2 tablespoons brown sauce
1 tablespoon honey
1 tablespoon dark brown sugar
1 tablespoon sherry vinegar
250g long grain rice
1 head broccoli
1 onion, finely chopped
1 bunch scallions finely chopped
4 tablespoons cooking oil
2 teaspoons sesame oil
Method
Mix 25g of the ginger with 1 clove of the garlic, the soy, brown sauce, honey, sugar, a teaspoon of the sesame oil and vinegar together and mix half of it into the chicken. Marinate in the fridge for a couple of hours.
Cut the stump from the broccoli. Slice it and then cut into matchsticks. Cut each floret into 3 pieces. Cook in boiling salted water for 2 minutes, drain and dry. Boil the rice and drain well.
Take 2 frying pans or woks and heat well. Add 2 tablespoons of the oil into each. Add the chicken to one. Add the chopped onion, remaining ginger and garlic to another. Cook the chicken until cooked through then add the remaining marinade and cook until coated and sticky.
Add the broccoli, remaining sesame oil and rice to the onion mixture when it’s golden and stir until hot. Add half the scallions and mix well.
Spoon the rice into bowls and top with the chicken and remaining scallions and sesame seeds.
