Chinese Five Spice Chicken Stir-Fry

While the rice is cooking, finely grate the ginger. In a medium bowl, combine the soy sauce, honey, vinegar, ginger and Chinese five spice (see ingredients list). TIP: Chinese five spice has a strong aniseed flavour, use less if you're not a fan! Mix well. Cut the chicken thigh into 2cm chunks. Add the chicken to the the soy sauce mixture. Toss to coat and set aside.

Thinly slice the red capsicum. Cut the carrot (unpeeled) into 0.5cm half-moons. Roughly chop the baby bok choy.

In a large frying pan or wok, heat a drizzle of olive oil over a medium-high heat. Using tongs, transfer the chicken to the frying pan, reserving the marinade in the bowl. Cook the chicken, tossing, for 4-5 minutes, or until golden and caramelised. Transfer to a plate. Add the red capsicum and carrot to the pan. Cook, tossing, for 2-3 minutes, or until softened.

Add the chicken, water (for the sauce) and the reserved chicken marinade to the pan. Stir together and cook for 3-4 minutes, or until the chicken is cooked through and the sauce is slightly reduced. Add the baby bok choy and cook for a further 2 minutes, or until just wilted.