In a pan of boiling water simmer the broccoli for 5 mins until tender then drain and set aside keeping it warm. Cook the rice according to the pack instructions. While it's cooking tear the chicken into strips.
To make the dressing heat the oil in a pan and gently cook the shallots, garlic and chili for 2-3 mins until they are nicely soft but not brown then add the soy sauce, mint, and chicken and warm through.
In a serving dish combine the broccoli, rice, and chicken mixing well. Scatter a few extra mint leaves on top.
Note: For a veggie version replace the chicken with roasted cashew nuts.