Sesame Sticky BBQ Chicken & Ginger Rice

Pre-heat the oven to 180°C/350°F/Gas Mark 4 line a tray with parchment paper.

In a pan bring 2 cups of water, basmati rice, ginger sesame oil and a large pinch of salt to the boil. Simmer for 10 minutes, then set to one side. Do not remove the lid, allow it to stand for 15 minutes.

Meanwhile coat the chicken in the Sticky BBQ sauce and place on the baking tray for 10 minutes, then flip the chicken cook for a further 10 minutes.

Heat the Whirl butter alternative in a large skillet sauté the onions and garlic for 4 minutes, then add the broccoli florets and cook for a further 6 minutes. Next add the orange juice, honey, apple cider vinegar and the soy sauce and cook until the sauce reduces and thickens. Add the chicken, pomegranate seeds and sesame seeds and mix well.

Remove the lid from the rice, fluff it up with a fork and then place in the serving bowls. Top with the chicken mix.