Prepare the Sauce: In a small bowl or jug, whisk together the dark soy sauce, honey, rice vinegar, and toasted sesame oil. Set aside for later. In a separate small bowl, mix the cornflour and cold water together until smooth to create your slurry.

Cook the Rice and Broccoli: Get your jasmine rice cooking according to the package directions. While the rice is cooking, steam or boil the tenderstem broccoli for 3-4 minutes until it's tender but still has a slight crunch. Drain it and set it aside. I often use a technique similar to the one on BBC Good Food for perfect fluffy rice.

Sear the Chicken: Heat the vegetable oil in a large frying pan or wok over a medium-high heat. Add the cubed chicken in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through.

Add Aromatics: Turn the heat down to medium, then add the grated garlic and ginger to the pan. Sauté for about 30-60 seconds until fragrant. Be careful not to let them burn, as this will make the final dish bitter.

Create the Glaze: Pour the soy sauce mixture into the pan, stirring to coat the chicken and scrape up any tasty browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.

Thicken the Sauce: Give the cornflour slurry a quick re-stir, then pour it into the simmering sauce. Continue to cook, stirring constantly, for 1-2 minutes. What works best for me is watching the sauce closely; as soon as it visibly thickens and coats the back of a spoon, it’s ready. It will transform into a beautiful, glossy glaze that clings to the chicken.

Assemble the Bowls: Divide the cooked jasmine rice among four bowls. Top with the sticky chicken, arranging the pieces over the rice. Add the steamed tenderstem broccoli to each bowl.

Garnish and Serve: Garnish your sticky chicken rice bowls with a generous sprinkle of sliced spring onions and toasted sesame seeds. For those who like a bit of heat, add a few slices of fresh red chilli. Serve immediately while it's hot and delicious.