Instructions

1. 1

   Cook the rice in salted water according to the packet and leave it covered to steam. Break the broccoli into florets, steam until just tender, then refresh under cold water so it stays vivid green.

2. 2

   For the sauce, whisk the soy sauce, honey, rice vinegar, grated ginger, grated garlic and sesame oil. Separately stir the cornflour into 30 ml of cold water until smooth and keep it within reach.

3. 3

   Cut the chicken into roughly two-centimetre cubes. Heat the neutral oil in a large pan until shimmering and brown the cubes in batches until golden on all sides.

4. 4

   Return all the chicken to the pan, pour in the sauce and bring it to a boil. Stir in the cornflour slurry and keep stirring until the sauce turns glossy and coats every piece.

5. 5

   Toast the sesame seeds in a dry pan until golden and slice the spring onions into thin rings.

6. 6

   Divide the rice, chicken and broccoli between four containers and scatter over the sesame and spring onion. Let them cool fully before sealing; they keep for three days in the fridge.