Honey sriracha chicken and broccoli bowls

Crisp-edged chicken and roasted broccoli meet a sticky honey and sriracha glaze.

4 serves · About 30 minutes with cooked rice

Ingredients

• 680 g chicken breast, cubed
• 1 egg white, beaten
• 16 g cornflour
• Salt and pepper, to taste
• 1 broccoli head, in small florets
• 15 mL sesame oil, divided
• 380 g cooked brown rice
• 30 mL each honey and sriracha
• 5 mL rice vinegar
• 2 spring onions, sliced
• 1 tsp sesame seeds
• Olive oil spray

Method

1. Heat the oven to 220°C conventional or 200°C fan-forced. Dip the chicken in egg white, dust with cornflour and season. Spread over a greased tray.
2. Roast the chicken on its own for 10 minutes. Turn the chicken and add the broccoli tossed with 10 mL sesame oil. Roast for about 10 minutes more, around 20 minutes total for the chicken and 10 minutes for the broccoli. The thickest chicken pieces should reach 75°C and the broccoli should be tender with browned edges. Return either to the oven for a few more minutes if needed.
3. Mix the honey, sriracha, vinegar and remaining oil. Toss with the chicken and divide with rice and broccoli. Finish with spring onion and sesame.

Nutrition is approximate per serve. Actual values vary with brands and serving size. Optional sides and toppings are excluded.