Turmeric Chicken and Greens Stir-Fry with Rice

Place rice and 310ml (1¼ cups) cold water into a medium saucepan over high heat and bring to the boil. Cover, reduce heat to low and cook for 15 minutes or until rice is tender. Cover and set aside until ready to serve. While rice is cooking, continue with step 2.

Place turmeric, oyster sauce and sesame oil in a large bowl with a good pinch of salt and mix to combine. Chop each chicken thigh into 6 pieces, add to the bowl and stir to coat.

Roughly chop spring onion into 1cm pieces. Thickly slice mushrooms. Trim 3cm off the bottom of the gai lan and discard. Chop gai lan stalks into 2cm pieces and the leaves into 10cm pieces and place both in a large bowl. Cover with cold water to rinse.

Heat vegetable oil in frypan over medium-high heat. Add chicken in a single layer and scatter over spring onion. Cook, without turning, for 3–4 minutes. Turn chicken, stirring slightly to disperse spring onion, and cook for a further 1 minute.

Add mushroom and cook, stirring, for 2–3 minutes or until softened. Drain gai lan, add to pan and cook for 2–3 minutes or until stalks are tender. Add 20ml (1 tablespoon) water and steam vegetables for 1–2 minutes. Stir through sweet chilli sauce to coat.

Divide rice between bowls and spoon over chicken and greens.