1. Start by preparing the veggies and chicken. Clean the broccoli and cut it into small florets. Peel the onion and the garlic (for the sauce) – cut the onion into wedges and set the garlic to one side for later. Wash and dry the bell peppers, remove the seeds and cut them into bite-sized pieces. Cut the spring onions into 1.2-inch/3 cm pieces. Clean the chicken breast and cut into bite-sized cubes. Have everything else ready for cooking.

2. Add the coconut milk, water, and salt to a small saucepan and bring to a boil. Add the rice and let it simmer (covered with a lid) over low heat for about 10 minutes. Remove from the heat and let the rice sit for another 10 minutes.

3. While the rice is cooking, prepare a large pot with salted water for the broccoli.

4. Add some oil to a large frying pan and heat up. Add the chicken and onion and fry until nicely browned from all sides – takes about 8-10 minutes. Next, add the bell peppers and spring onions and continue frying everything for about 4-5 minutes.

5. While the chicken and veggies are cooking, continue with the broccoli. Bring the water to a boil and cook the broccoli for about 4-5 minutes. Drain the broccoli and keep warm until the rest is ready.

6. For the sauce, mix the sweet chili sauce, soy sauce, Sriracha sauce, lime juice, about 1/2 teaspoon of lime zest, sugar, and cornstarch in a small bowl. Press the peeled garlic cloves through a garlic press* and add to the sauce.

7. When the chicken and veggies have cooked long enough, deglaze with the sauce and mix well. Let cook until the sauce has thickened nicely. Finally, add the drained broccoli and mix in briefly.

8. Loosen the rice with a fork and divide it between bowls. Add the chicken and veggies on top and sprinkle everything with some black sesame seeds (optional). If you like it hot and spicy, you can drizzle some more Sriracha sauce on top of everything and serve.