Bring 1 3/4 cups stock to a boil. Stir in rice, cover, reduce heat to simmer and cook 15-18 minutes until tender. Add the scallions and fluff with a fork.
Bring a few inches of water to a boil for the broccolini.
Meanwhile, thinly slice thighs or, if using breast meat, butterfly each breast into cutlets, then thinly slice. Season sliced chicken with salt and pepper.
To boiling water, add some salt and broccolini. Parboil the broccolini for 3-4 minutes then drain, run under cool water and reserve.