Sesame Chicken and Veggie Stir-Fry with Rice

Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Leave covered until ready to serve. While the rice is cooking, continue with step 2.

Chop chicken into bite-sized pieces. Heat a medium frypan over medium-high heat. Add vegetable oil, chicken and a sprinkle of salt and cook, without turning, for 3–4 minutes or until chicken is caramelised. While chicken is cooking, continue with step 3.

Chop cabbage into 2cm pieces. Peel and slice carrot. Slice celery on the diagonal into long half-moons. Peel and crush garlic. Peel and grate ginger. Chop spring onion into 1cm pieces.

Turn chicken in pan and add cabbage, carrot and celery. Cook, stirring occasionally, for 3–4 minutes or until cabbage is slightly caramelised and carrot is tender. Add ginger, garlic and spring onion and cook, stirring, for 30 seconds or until fragrant. While vegetables are cooking, continue with step 5.

Place oyster sauce, sesame oil, mirin, 40ml (2 tablespoons) water and most of the sesame seeds in a bowl and mix to combine.

Add sauce mixture to stir-fry and stir to warm through. Divide rice between bowls and top with stir-fry and remaining sesame seeds.