Orange Sesame Chicken Rice Bowls

Instructions

1. 1

   Rinse the uncooked basmati rice in a sieve and drain well. Cut the broccoli into even bite-size florets, finely grate the ginger, mince the garlic and thinly slice the green onion. Whisk the chicken stock, marmalade, orange juice, soy sauce, vinegar, ginger, garlic and 8 g cornstarch together in a bowl.

2. 2

   Use raw, boneless, skinless chicken thighs. Pat it dry with kitchen paper, cut into roughly 2 cm pieces and toss with the salt, pepper and remaining 32 g cornstarch.

3. 3

   Put the rice and 500 ml water in a 2 L saucepan. Bring to a boil over high heat, then cover tightly and reduce to the lowest heat. Cook for 12 minutes, turn off the heat and leave covered for 10 minutes. Keep it covered until serving.

4. 4

   While the rice cooks, heat half the oil in a 30 cm frying pan over medium-high heat. Add half the chicken in one layer and cook for 7–8 minutes, turning occasionally, until golden. Transfer to a plate. Add the remaining oil and cook the second batch for another 7–8 minutes.

5. 5

   When the rice begins its covered rest, move its saucepan off the hob. Put the remaining 250 ml water in a second 2 L saucepan fitted with a steamer basket, keeping the water below the basket. Bring to a boil over high heat, add the broccoli, cover and reduce to medium heat. Steam for 5–6 minutes until just tender, then lift out the basket.

6. 6

   Return the first batch of chicken and any plate juices to the frying pan. Reduce to medium heat, whisk the orange sauce again and pour it in. Simmer for 3–4 minutes, stirring to coat, until glossy and thickened. Check several of the largest chicken pieces with a food thermometer; they must reach 74°C/165°F. Continue cooking if necessary.

7. 7

   Stir the sesame seeds into the chicken. Fluff the rice and divide it among four bowls with the broccoli. Spoon over the chicken and all the sauce, scatter with the green onion and serve.