Ginger Sesame Chicken with Orange, Garlic and Peanut Broccoli, Brown Rice and a Soy, Lime and Coriander Dressing

This is a bowl which just feels like it’s nourishing you from the inside out with every mouthful. Full of fresh, clean flavours and lots of texture - it’s quick, tasty and healthy. The broccoli recipe is from Ottolenghi’s Simple and is one of my favourites - a must try. This is a staple dish in our kitchen and I hope it will become one of yours too.

Serves 4
1. To make the ginger coriander dressing, place a bunch of thinly sliced spring onions, 1 tbsp finely grated ginger, a handful of finely chopped coriander, 1 tbsp light soy sauce, 1 tbsp mirin, 1/2 tbsp rice wine vinegar, 1 tsp runny honey, the juice and zest of a lime, and 2 tbsp sesame oil in a medium bowl. Whisk to combine, season and allow to stand for 20 minutes.
2. Lay four chicken breasts on a chopping board, cover with cling film and gently flatten by hitting them with a rolling pin or ladle. Drizzle with sesame oil and seasoning and leave to one side.
3. Cook 320g brown rice until tender. Stir through 1 tbsp rice wine vinegar, the juice and zest of a lime, some seasoning and a little of the coriander dressing. Set aside.
4. Toast a good handful of sesame seeds until golden and put to one side. Heat a nonstick frying pan over a medium/high heat and fry the chicken breasts until caramelised and golden on each side and cooked through.
5. While the chicken is frying, steam the tenderstem broccoli until tender. Make the dressing by gently frying 4 thinly sliced garlic cloves in 2 tbsps veg oil with a thumb sized piece of ginger cut into thin matchsticks. Add some orange peel and a handful of salted peanuts. Once golden and crispy, remove to a plate lined with kitchen paper and use the leftover oil to add 3 tbsps soy sauce and 1 tbsp honey to make a sauce. Reduce until slightly thickened.
6. Once the chicken is cooked remove to a plate to rest and sprinkle with the toasted sesame seeds. Serve with the rice, broccoli, soy honey dressing and top with the crispy garlic, ginger and peanuts. Drizzle over the soy coriander dressing and enjoy.