Chinese Five Spice Chicken

Place the Jasmine 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 green beans and cook for an extra 3-4 minutes or until the rice and vegetables are tender. Remove the vegetables with tongs and set aside. Drain the Jasmine rice and place it back in the saucepan.

Meanwhile, in a medium bowl combine the sesame oil, salt-reduced soy sauce, brown sugar, ginger, garlic, Chinese five spice, spring onion and hot water, and whisk with a fork. Place the chicken in a separate large mixing bowl. Pour half of the sauce over the chicken and toss to coat. Set aside the remaining sauce to use later. Heat a large frying pan with the vegetable oil over a medium-high heat. Cook the chicken for 5-6 minutes, or until cooked through. Remove the chicken from the pan. Add the reserved sauce to the pan. Cook for 1 minute, or until heated through. Remove the pan from the heat.