There's not a night that can't be improved by a saucy little number. Glazed in sticky, sweet and gingery hoisin, this speedy pan-fried chicken with a side of caramelised greens will elevate moods and de-escalate the hangries.
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While rice is cooking, continue with step 2.
Trim beans and halve. Halve broccolini. Heat a frypan over high heat. Add beans, broccolini, 2 teaspoons soy sauce and 2 teaspoons water and cook, tossing, for 2–3 minutes or until beans are slightly caramelised and tender. Remove vegetables from pan and set aside to cool slightly. Wipe out frypan.
Slice chicken horizontally to yield 2 thinner pieces. Dust chicken in cornflour, salt and pepper. Heat oil in frypan over medium-high heat, add chicken and cook for 5–6 minutes each side or until caramelised and cooked through. While chicken is cooking, continue with step 4.
Finely slice spring onions and grate ginger. Place hoisin sauce, spring onion, ginger, remaining soy sauce, 40ml (2 tablespoons) water and a good crack of black pepper in a bowl and mix to combine.
Add hoisin sauce mixture to chicken and cook, turning chicken to coat, for 30 seconds or until sauce has thickened slightly. Remove from heat.
Place greens in a bowl with sesame dressing and rice wine vinegar and toss to coat. Slice chicken. Divide rice between bowls and top with sesame greens, chicken and any remaining sauce.