Chinese 5 Spice Chicken

Rinse the basmati rice well. Bring the rice and the water (for the rice) to the boil in a medium saucepan over a high heat. Crumble in the chicken stock cube and stir to dissolve. Reduce the heat to medium and simmer, uncovered, for 8-10 minutes, or until the rice is soft. Drain and reserve 2/3 cup (for 2P) / 1 1/3 cup (for 4P) of cooking water. TIP: The starch in the rice water will help thicken up the sauce later! Return the rice to the saucepan. Cover with a lid to keep warm.

Finely slice the red capsicum. Finely slice the spring onion (keep the white and green parts separate). Roughly chop the baby bok choy.

Heat a drizzle of olive oil in a large frying pan or wok over a high heat. Add the chicken and marinade to the frying pan. Stir fry for 4-5 minutes, or until golden. Remove the chicken from the pan and set aside on a plate. Add the red capsicum and cook for 2-3 minutes, or until softened. Add the baby bok choy and the whites of the spring onion and cook for 1-2 minutes, or until softened.

Add the remaining soy mixture to the frying pan, along with 2/3 cup (for 2P) / 1 1/3 cup (for 4P) of reserved rice water. Stir together and cook for 2-3 minutes, or until thickened. Return the chicken to the pan and cook for 1 minute, or until heated through. Remove from the heat.