The only slow bit is the overnight marination but you can leave it out at a pinch.
Slice four chicken breasts and place in a large bowl along with three tablespoons of peanut oil, a tablespoon each of cumin powder and chili powder, six finely chopped garlic cloves, a tablespoon of soy and a dash of white pepper. Toss to thoroughly coat chicken pieces.
Wok-fry chicken in a tablespoon of oil.
Meanwhile, boil rice and lightly boil a head of broccoli, chopped into florets, and when semi-soft, finish off in a sesame-seed oiled pan with a dash each of fish sauce and soy, and a clove of chopped garlic.
Serve on rice with broccoli on the side.