2.To make marinade, combine coriander, chilli, garlic, ketcap manis, lime zest and juice in large bowl. Remove 1 1/2 tablespoons of marinade and set aside.
3.Add chicken and oil to bowl and toss to coat in marinade. Place on baking tray and cook for 35 minutes, or until cooked through and golden.
4.Meanwhile, cook rice according to packet instructions.
5.Sarve rice and vegetables sprinkled with sesame seeds. Place wings on platter and garnish with extra coriander and chilli, if desired.
6.Heat stock in wok or frying pan over high heat and cook chinese broccoli stalks for 3 minutes, tossing occasionally. Add leaves and reserved marinade and continue cook for a further 2 to minutes until vegetables are just tender.