1 cup white rice
2 chicken thighs
3 tbs cornflour
2 tbs canola oil
¼ cup honey
3 tsp crushed garlic
1 tsp salt
½ tsp white pepper
1 tsp soy sauce
1 bok choy
1 small cucumber
Directions
Cook rice: Cook 1 cup of white rice.
Chicken: Coat 2 chicken thighs in 3 tbs corn flour. Heat a large pan to medium heat and add 2 tbs canola oil. Add chicken thighs and cook for 6-8 minutes, flipping halfway, or until chicken is cooked.
Sauce: While chicken thighs are cooking, in a small pot combine ¼ cup honey with 3 tsp crushed garlic, 1 tsp salt, ½ tsp white pepper and 1 tsp soy sauce. Bring to a boil and then turn off.
Finish off: Slice 1 avocado, and slice the ends off the bok choy. Cover the bok choy in boiling water for 3 minutes to soften. Scoop rice into a bowl, top with chicken, cover with sauce and serve with veg on the side.
