date:Sep 30, 2013
Ingredients
500g chicken thigh fillets, trimmed, cut into 3cm pieces
1/4 cup teriyaki marinade
1 tablespoon peanut oil
1 1/2 cups jasmine rice, rinsed, drained
2 long red chillies, halved, deseeded, thinly sliced
1 carrot, grated
1 bunch baby bok choy, trimmed, roughly chopped
Method
Combine chicken and marinade in a glass or ceramic dish. Refrigerate, covered, for 30 minutes if time permits.
Heat oil in a large, heavy-based, nonstick saucepan over medium-high heat. Remove chicken from d