In a mixing bowl, add (120 g) - Sriracha Sauce, (60 ml) - Low Sodium Soy Sauce, (30 ml) - Apple Cider Vinegar, (50 g) - Honey and (9 g) - Corn Flour.

Add in 28g of garlic. Rough chop the brocollini, chop the green onion and separate the green stems from the white root.

Add 300 g (10.5 oz) - Jasmine Rice, Washed to 500ml of boiling water for 12 minutes.

Add 3 tsp (15 ml) - Peanut Oil to a medium high heat pan, salt/pepper to taste. 5-6 minutes until slightly charred.

Once done, turn off heat, add in 10ml of sesame oil and mix around.

Back to the rice, take it off the heat and fluff it up.

In a large high rimmed pan/ wok, add in 1 Tbsp (20 ml) peanut oil at high heat, add in half the chicken (chopped up) once hot so you don't steam it, doing the second lot after. 6-7 minutes each.

Add in the first batch once the second is done and add in the honey sauce. Turn heat down to medium high and cook for 2 minutes.

Add in black/white sesame seeds.

Split between 5 containers/ bowls, and garnish with the spring onion and some extra sesame seeds if wanted.