Chinese Five Spice Chicken

In a medium bowl combine the vegetable oil, half of the salt-reduced soy sauce, brown sugar, ginger, garlic, and the Chinese five spice, and whisk well. Add the chicken breast fillet to the bowl and stir until well coated. Place the chicken and the remaining marinade into a baking dish and bake for 20-25 minutes or until the chicken is cooked through.

Meanwhile, place the Jasmine rice into a sieve and rinse it with cold tap water until the water runs clear. Place the rice and the water in a medium saucepan and bring to the boil over a high heat. Cover with a lid and reduce the heat to medium. Simmer, covered, for 8 minutes. Add the broccoli and cook for an extra 3 minutes or until the rice and broccoli are tender. Drain

Remove the chicken from the baking dish, transfer to a chopping board and slice diagonally. Add the remaining soy sauce, spring onion and chilli to the baking dish and stir, scraping the base of the dish until well combined.