Crispy Garlic Chicken with Lime Chilli Broccoli & Rice

Mince the garlic and spring onion. Slice the broccoli into thirds diagonally. Thinly slice the red chilli. Cook the rice following pack instructions.

For the sauce, heat a generous glug of vegetable oil in a small saucepan or frying pan set over a medium heat. Add ⅓ of the garlic to the pan and cook for 45 seconds, stirring occasionally. Add another ⅓ of the garlic and sauté for another 45 seconds. Add the remaining garlic along with the spring onion and cook for 30 seconds. Turn the heat off, add the oyster sauce and MSG, and stir to combine. Set aside while you cook the chicken.

For the chicken, mix the Chinese 5 spice with a generous glug of olive oil and ½ the salt. Get the chicken skin side down and brush the marinade onto the flesh. Flip it over with the skin facing upwards and sprinkle with the remaining salt.

Add the chicken to a cold frying pan skin side down and turn the heat to medium-high. Cook for 4-5 mins or until the skin is crispy then flip it over and cook for a further 2-3 mins. Remove from the pan and leave to rest for at least 2-3 mins.

Get the same pan back over a medium-high heat, add the broccoli and fry for 1 min. Add the sliced red chilli followed by the sake. Shake the pan (this will help the broccoli cook evenly) and cook for 2-3 mins. When the mixture is glossy and dark green, zest in the lime and add a squeeze of lime juice. Turn the heat off and toss to combine.

To serve, slice the cooked chicken thighs into 2cm strips. Spoon the rice onto one half of a plate and add the broccoli to the other side. Place the sliced chicken in the middle, sitting on top of the rice and broccoli. Generously spoon over the garlic sauce directly onto the crispy chicken skin. Enjoy!