Asian spiced chicken

Method

1. 1In a small pot on low heat sesame oil and peanut oil, then add the garlic, ginger, chilli and sauté for 1 minute.
2. 2After 1 minute, add the ketchup manis, OJ, sugar and pepper and simmer for 5 minutes, low heat. Take off and cool, you can do this ahead of time and keep in fridge.
3. 3If you are using wooden skewers please soak in water 30 mins prior.
4. 4Cook rice as per instructions, best results are in a rice cooker.
5. 5Dice chicken into cubes and skewer, approx. 5 pieces per skewer.
6. 6On a griddle pan or BBQ cook chicken until tender, do not overcook. Place on a plate and cover with foil to keep warm and rest.
7. 7Steam your broccoli florets, until a skewer can pierce, don’t over steam.
8. 8Re-heat the sauce and when simmering add cornflour mixture to the simmering sauce, stirring it in and it should thicken in a minute.
9. 9Plate up your rice, broccoli and chicken onto plate and drizzle the sauce over the chicken.