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Mix Sauce in a large bowl. Add chicken and set aside to marinate for 10 minutes to overnight.
Cut Chinese broccoli stems cut into 2.5 cm/1" pieces, leafy part 5cm/2.5cm pieces.
Heat oil in a large pot over medium high heat. Remove chicken from marinade, shaking off excess marinade - RESERVE marinade!
Cook both sides until golden - about 90 seconds on each side, don't let them burn! Remove chicken onto plate.
Add a touch of oil if pot is dry. Add onion, garlic and ginger, cook for 2 minutes until tinged with gold.
Add rice, stir to coat grains in oil. Add broth, reserved Marinade and Chinese broccoli stems. Stir.
Place chicken across the top, pour in juices pooled on plate. Cover, bring to simmer then lower heat to medium.
Cook for 12 -15 minutes or until liquid is absorbed (tilt pot to check).
Remove from heat. Working quickly, scatter Chinese broccoli leaves across surface, clamp lid back on.
Rest for 10 minutes. Remove lid, toss rice and serve, garnished with sesame seeds and green onions. A dollop of your favourite chilli paste wouldn't go astray either!