Serves 2
Directions
- 1Fry diced chicken thigh in plenty of ginger, garlic and chili flakes.
- 2Pour in honey, dark soy sauce and sesame seeds and give it a stir until the chicken is caramelized.
- 3Drop the heat and stir through roughly chopped spring onions, then set it aside.
- 4Chop the stems of the bok choy and cook them first with chili and garlic.
- 5Once they're a little bit charred and fragrant, chuck in the leaves, sesame oil and a little bit of soy sauce.
- 6Give it a final stir.
Ingredients
- 400 g chicken fillet thigh
- 3 cm fresh ginger
- 2 cloves garlic
- 1 tsp chilli flakes
- 2 tbsp honey
- 1 tbsp sesame seeds
- 2 spring onions
- 2 clusters bok choy
- 1 fresh chilli
- 1 clove garlic
- 1 tbsp sesame oil
- 1 tsp soy sauce
- 150 g uncooked long grain rice
- dark soy sauce
Equipment
panwooden spoon
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