Black Pepper Caramel Chicken with Jasmine Rice

In a pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! Taste the rice, if it is still too firm, add a few more tablespoons of water.

Peel and julienne ginger. Thinly slice spring onions. Cut chilli in half lengthwise and thinly slice. Pat chicken dry with paper towel and cut into bite size pieces. Slice carrots thinly. Slice capsicum into batons. Cut pak choy into 3cm pieces. Pick coriander leaves and roughly tear. Bring a pot of water to boil for Step 5.

Tip! If you prefer less heat, remove the seeds from the chilli.

Place brown sugar, fish sauce/vinegar and ¹⁄₄ cup of water in a small pot and bring to the boil. Simmer for 2-3 minites until slightly reduced.

Tip! If you don't like a very sweet sauce you can add half the sugar, taste and add more from there.

Heat oil in a pan on medium high heat. Add ginger, chilli, pepper and spring onions (reserving some for garnish) and cook for 2 minutes. Add chicken and brown all over, about 3 minutes. Add the caramel and simmer for 4-5 minutes until chicken is cooked through and sauce is glossy and clings to the chicken.

Tip! Add the chilli to taste.

Add broccoli and carrot to the boiling water and cook for 3-4 minutes or until just tender. Season to taste.

Divide rice between bowls. Top with chicken and sauce, then garnish with reserved spring onion. Serve with veg alongside. Try not to lick the pan!

In a pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! Taste the rice, if it is still too firm, add a few more tablespoons of water.

Peel and julienne ginger. Thinly slice spring onions. Cut chilli in half lengthwise and thinly slice. Pat chicken dry with paper towel and cut into bite size pieces. Slice carrots thinly. Slice capsicum into batons. Cut pak choy into 3cm pieces. Pick coriander leaves and roughly tear. Bring a pot of water to boil for Step 5.

Tip! If you prefer less heat, remove the seeds from the chilli.

Place brown sugar, fish sauce/vinegar and ¹⁄₄ cup of water in a small pot and bring to the boil. Simmer for 2-3 minites until slightly reduced.

Tip! If you don't like a very sweet sauce you can add half the sugar, taste and add more from there.

Heat oil in a pan on medium high heat. Add ginger, chilli, pepper and spring onions (reserving some for garnish) and cook for 2 minutes. Add chicken and brown all over, about 3 minutes. Add the caramel and simmer for 4-5 minutes until chicken is cooked through and sauce is glossy and clings to the chicken.

Tip! Add the chilli to taste.

Add broccoli and carrot to the boiling water and cook for 3-4 minutes or until just tender. Season to taste.

Divide rice between bowls. Top with chicken and sauce, then garnish with reserved spring onion. Serve with veg alongside. Try not to lick the pan!