Thunder Chicken

Place the Jasmine rice into a sieve and rinse it with cold tap water until the water runs clear. Place the rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain.

Meanwhile, in a large bowl, combine the brown sugar, ginger, garlic, lemon juice, and fish sauce and stir well. Add the chicken breast and coat well in the marinade.

Heat half the vegetable oil in a large wok or frying pan over a medium-high heat. Cook the marinated chicken for 6 minutes turning occasionally or until it is cooked through. Remove the chicken from the pan and set aside.

Heat the remaining olive oil in the pan, add the bok choy and carrot to the pan and stir fry for 1-2 minutes or until the bok choy wilts and the carrots turn vibrant orange. Return the chicken back to the pan and stir fry until all of the flavours of the chicken coat the vegetables.