Miso-Glazed Chicken & Ginger Veggies

While the rice is cooking, heat a large frying pan over a medium-high heat. Toast the sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a small bowl.

Cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot into half-moons. In a small bowl, combine the miso paste (see ingredients), rice wine vinegar, brown sugar and a splash of water. Cut the chicken breast into 2cm chunks.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Stir-fry the broccoli and carrot with a splash of water until tender, 5-6 minutes. Add the ginger paste and remaining garlic and cook until fragrant, 1 minute. Add the soy sauce and toss to coat. Transfer to a bowl and cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until browned and cooked through, 4-5 minutes. Add the miso glaze and cook, stirring, until the chicken is well coated and glaze has thickened slightly, 1-2 minutes. TIP: Chicken is cooked through when it's no longer pink inside