Add rice to the saucepan and fill with water. Use clean hands to swish the rice around in the water to remove excess starches. Strain off the water and repeat this process another two times.
Add 2 ½ cups water to the rice in the saucepan. Place on the stovetop and bring to a boil. Once boiling, reduce to a simmer with the lid partially on. Simmer until most of the water has been absorbed. At this point, place the lid on properly and turn off the heat, allowing the rice to steam.
While the rice cooks, add tamari, sesame oil, hoisin sauce and garlic to a medium bowl and whisk to combine.
Drizzle olive oil to a frypan and bring to a medium heat. Add the onions and fry until translucent. Add the ground chicken and brown, breaking up with a spatula or wooden spoon.
Once the chicken is cooked through, add the sauce and stir through to coat the chicken evenly. Allow to simmer for a few minutes or until the sauce begins to thicken slightly.
While the chicken is cooking, add the broccoli florets to a large heat proof bowl and boil the kettle. Once the kettle has boiled, pour the boiling water over the broccoli. As soon as the broccoli is a vibrant green, carefully strain into a colander.
To serve, divide rice among bowls and top with chicken, broccoli, cucumber, radish and green onions.
Notes
Nutrition facts are an estimate only.
Storage
Allow leftovers to cool to room temperature before storing in an airtight container. Store the fresh vegetables separately. Reheat the rice and chicken and serve topped with fresh veggies.