Turn toward the lighter side with this greened up bowl of quick-cook rice topped with sticky finger-licking chicken. Tossed in a sesame-hued soy dressing, this one actions good eating goals with a big boost of deliciousness
Peel and crush garlic. Thinly slice spring onion, keeping green and white parts separate. Cut broccoli into small florets and thinly slice stem.
Heat 1 teaspoon vegetable oil in a frypan over medium heat. Add garlic, white spring onion and a pinch of salt and cook, stirring frequently, for 2 minutes or until softened and aromatic. Add broccoli and 40ml (2 tablespoons) water, cover with a lid and cook for 3–4 minutes or until water is evaporated and broccoli is tender.
Add rice to pan and cook, stirring, for 1 minute or until heated through. Cover with a lid to keep warm and set aside.
Place tahini, kecap manis, sesame oil, honey, soy and 20ml (1 tablespoon) warm water in a small bowl and stir until smooth.
Toss chicken in cornflour and a pinch of pepper. Heat remaining vegetable oil in a frypan over medium-high heat. Add chicken and cook, turning, for 6–8 minutes or until golden and crisp. Remove from heat, add sticky soy sauce and toss chicken to coat in sauce.
Divide broccoli rice between bowls. Top with chicken and sprinkle with green spring onion and sesame seeds to serve.