Bang Bang Chicken with Asian Veg and Rice

In a pot, bring 1¹⁄₂ cup water to a boil. Stir in the jasmine rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Trim ends of pak choy and baby choy sum. Chop the choy sum stems and leaves into 5cm pieces. Chop chilli, removing seeds if you prefer less heat. Preheat BBQ if using.

In a bowl. add spice mix, 2 tbsp of oil, and chicken thighs. Toss to coast well. In another bowl combine (to taste) sriracha mayonnaise, sweet chilli sauce and honey. Mix well, then add half to the bowl with the chicken. Keep the remaining bang bang sauce to serve with the cooked chicken.

To a hot BBQ or a frying pan over a high heat add the marinated chicken. Cook for 5-6 minutes on each side.

Add oil to a frying pan and heat over a medium high heat. Add the pak choy and baby choy sum and stirfry for 4 minutes or until leaves have wilted and are bright green. If you like heat, add some of the chopped chilli's to the pan along with greens. Season with salt and pepper.

Divide rice, greens and chicken between serving plates. Drizzle extra bang bang sauce over the chicken and garnish with any remaining chilli if desired.

In a pot, bring 1¹⁄₂ cup water to a boil. Stir in the jasmine rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Trim ends of pak choy and baby choy sum. Chop the choy sum stems and leaves into 5cm pieces. Chop chilli, removing seeds if you prefer less heat. Preheat BBQ if using.

In a bowl. add spice mix, 2 tbsp of oil, and chicken thighs. Toss to coast well. In another bowl combine (to taste) sriracha mayonnaise, sweet chilli sauce and honey. Mix well, then add half to the bowl with the chicken. Keep the remaining bang bang sauce to serve with the cooked chicken.

To a hot BBQ or a frying pan over a high heat add the marinated chicken. Cook for 5-6 minutes on each side.

Add oil to a frying pan and heat over a medium high heat. Add the pak choy and baby choy sum and stirfry for 4 minutes or until leaves have wilted and are bright green. If you like heat, add some of the chopped chilli's to the pan along with greens. Season with salt and pepper.

Divide rice, greens and chicken between serving plates. Drizzle extra bang bang sauce over the chicken and garnish with any remaining chilli if desired.