Teriyaki Chicken & Coconut Rice

Rinse the Jasmine rice well. Bring the rice, the coconut milk and the water (check the ingredients list for the amount) to the boil in a medium saucepan over a high heat. Reduce the heat to medium and simmer, uncovered, for 11-12 minutes, or until the rice is soft. Drain and return to the saucepan. Stir through the salt (use suggested amount) and cover with a lid to keep warm.

While the rice is cooking, combine the soy sauce, honey, ginger and 1 tbs of warm water in a small bowl. Set aside.

Heat a drizzle of olive oil in a large wok or frying pan over a high heat. Cook 1/2 of the chicken for 4-5 minutes, or until golden and cooked through. Set aside on a plate and repeat with the remaining chicken. TIP: Cooking the chicken in batches stops it from stewing in the pan.

Return the large pan to a high heat and add the baby bok choy and snow peas. Cook for 2-3 minutes, or until wilted. Return the chicken to the pan and add the teriyaki sauce. Cook for 1 minute, or until the chicken and veggies are coated in the sauce. Remove from the heat.