Ingredients

Place the rice in a bowl and cover with cold water. Rinse in a colander and repeat four times, until the water runs clear. Bring the coconut milk and of the water to a boil in a saucepan. Add the rice and cook for 8 minutes. Drain, cover with a lid and set aside until needed.

Meanwhile, cut the broccoli into florets and dice the stalk. Slice the onion into half rings and finely chop the ginger and garlic. Thinly slice the spring onions, keeping the white and green parts separate. Cut the chicken thigh fillets into thin strips.

Cook the broccoli for 5 minutes. Meanwhile, heat the sunflower oil in a wok over high heat and fry the onion for 1 minute. Add the garlic and ginger and cook for another minute. Add the chicken and the white parts of the spring onions and stir-fry for 4 minutes. Add the sweet chili sauce, soy sauce and remaining water, then cook for another 2 minutes over high heat.

Divide the coconut rice between bowls and top with the sweet chili chicken and  broccoli. Finish with the green parts of the spring onions.