Fragrant Asian Chicken

• Halve, peel and chop the onion into 8 wedges.
• Cut half the broccoli (double for 4p) into florets. Halve any large florets.
• Pop the broccoli and onion onto a lined baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. 
• When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 10-15 mins.

• Meanwhile, pop a medium pot (with a tight-fitting lid) on medium-high heat with a drizzle of oil.
• When hot, add the ginger and fry for 1 min.
• Stir in the rice along with 300ml salted water and bring to the boil.
• Once boiling, lower the heat to medium, cover, and cook for 10 mins.
• Remove from the heat and leave aside for 10 mins or until ready to serve (keep covered so the rice can continue to cook in its own steam).

• Place a large pan over medium heat (no oil).
• Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins.
• Once toasted, transfer to a small bowl and set aside.

TIP: Watch them like a hawk as they can burn easily.

• Return the pan to medium-high heat with a drizzle of oil.
• When hot, add the chicken steaks. Cook through, 3-6 mins each side (cook in batches if your pan is getting crowded). IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Once cooked, add the hoisin sauce and 100ml water (double for 4p).
• Bring to a simmer and cook until slightly thickened, 2-3 mins.
• Use a spoon to baste the chicken with the sauce.