Teriyaki Chicken Stir Fry

Place the Jasmine rice and water in a medium pot and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, uncovered, for 10-12 minutes or until the rice is tender. Drain.

Meanwhile, in a medium bowl combine the garlic, ginger, salt-reduced soy sauce, honey and warm water. Add the chicken thighs and toss to coat well in the marinade.

Heat the vegetable oil in a large wok or frying pan over a high heat. Add the marinated chicken in two batches allowing any excess marinade to drip back into the bowl. Cook the chicken for 3-4 minutes, or until browned and cooked through, and then remove from the wok. Add the carrot and half the spring onion to the wok and cook for 2-3 minutes. Return the chicken to the pan with any excess marinade and the sliced baby bok choy. Cook for 1 minute or until the baby bok choy has wilted.