Sticky Chicken with Mushroom Rice and Broccolini

Preheat oven to 200°C fan-forced. Peel and finely grate ginger and crush garlic. Add ½ the ginger and garlic to a large bowl with 60ml (¼ cup) teriyaki sauce and stir to combine. Using a sharp knife, make 5–6 shallow cuts diagonally into each chicken breast fillet. Add chicken to teriyaki mixture, turn to coat and set aside.

Thinly slice spring onions. Thinly slice mushrooms. Heat 50ml (2½ tablespoons) vegetable oil in a saucepan with a lid over medium-high heat. Add ⅔ of the spring onion, mushroom, remaining ginger and remaining garlic and cook, stirring occasionally, for 3–4 minutes or until mushrooms are lightly browned and tender.

Add rice, remaining teriyaki sauce and 330ml (1⅓ cups) hot water to the pan. Stir to combine and bring to the boil. Cover with a lid and transfer to the oven. Cook for 15 minutes or until rice is almost cooked and most of the liquid has evaporated.

Meanwhile, heat 20ml (1 tablespoon) vegetable oil in an ovenproof frypan over medium-high heat. Remove chicken from marinade with tongs, reserving marinade, and add to the pan. Cook for 1–2 minutes each side or until browned and starting to caramelise. Pour marinade and 40ml (2 tablespoons) hot water into the pan, bring to the boil, then transfer to oven for 6–8 minutes or until cooked through.

Remove rice from oven and carefully remove lid. Add broccolini and replace lid. Return to oven and cook for a further 5 minutes or until broccolini is bright green and just tender.

Remove rice and chicken from oven. Remove chicken from frypan. Add rice vinegar to sauce in the pan and stir to combine. Divide mushroom rice and broccolini between bowls. Top with chicken and spoon over pan sauce. Sprinkle with remaining spring onion to serve.