Kid Approved: Mongolian Chicken

Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.

Meanwhile, thinly slice the broccoli stem (see Kitchen 101) and cut the head into small florets. Cut the white part of the spring onions into 3cm lengths and thinly slice the green part. Crush or finely chop the garlic. Slice the chicken into 1cm-thick strips. Combine the garlic, kecap manis, 1 tbs soy sauce, 1 tsp white vinegar and 3 tsp sugar in a bowl.

Put the chicken in a large bowl, scatter over the cornflour, season with salt and pepper and toss to coat. Heat 1½ tbs vegetable oil in a medium deep frypan over high heat. Stir-fry the chicken for 3-4 mins until browned and cooked through. Remove from the pan, wipe the pan clean and reserve.

Heat 2 tsp vegetable oil in the reserved pan over high heat. Stir-fry the broccoli for 5 mins or until almost tender. Add the white part of the spring onion and 1 tbs water and stir-fry for a further 2-3 mins until tender but still with crunch.

Add the chicken and kecap manis mixture to the veggies and stir-fry for 30 secs or until warmed through. Remove the pan from the heat. Taste, then season with salt and pepper. Divide the rice and chicken stir-fry among bowls and scatter over the remaining spring onion. Enjoy!

Poor broccoli stems – they really deserve more love in the kitchen! And they're just as nutritious as the florets. To prepare, first trim the end of the stem and then peel it if it's woody.