Method

For the sauce:

1. Place all of the sauce ingredients in a saucepan and bring to the boil
2. Reduce heat and simmer until the liquid has reduced by half and has a light syrupy consistency

For the chicken:

1. Heat the oil in a hot wok / deep pan
2. Add the chicken and stir fry for 2 to 3 minutes until almost cooked
3. Reduce the heat to medium and add the garlic and broccoli, continuing to stir so the garlic doesn't burn (if the contents become a little dry add a teaspoon of cold water to the wok)
4. When the chicken is cooked  – check by slicing through a piece to see that there is no pinkness in the centre -  add the cooked sauce and warm through for a minute or so until the contents of the wok are nicely coated with the sauce

For the boiled rice:

1. Place rice in a sieve and rinse with cold water
2. Bring the water to the boil and add the rice the pot
3. Stir once, cover saucepan tightly and reduce heat to lowest setting
4. Simmer for approx 12 minutes (do not remove the lid during this time)
5. Drain rice in sieve to remove any excess water
6. Refrigerate once cooled

For the fried rice:

1. Heat a pan on a high heat
2. Add a little vegetable oil
3. Add the cold boiled rice (as above) and heat through, stirring all the while
4. Add 2 roughly chopped spring onions
5. Season with a little soy sauce
6. Stir fry until the rice is nicely coated
7. Serve with the chicken as above