Bang Bang Chicken with Asian Veg and Rice

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Trim ends of pak choy and kai lan. Chop the kai lan stems and leaves into 5cm pieces. 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 kai lan and stir-fry for 4 minutes or until leaves have wilted and are bright green. If you like heat, add some of the chilli flakes 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 flakes if desired.

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Trim ends of pak choy and kai lan. Chop the kai lan stems and leaves into 5cm pieces. 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 kai lan and stir-fry for 4 minutes or until leaves have wilted and are bright green. If you like heat, add some of the chilli flakes 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 flakes if desired.

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Trim ends of pak choy and kai lan. Chop the kai lan stems and leaves into 5cm pieces. 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 kai lan and stir-fry for 4 minutes or until leaves have wilted and are bright green. If you like heat, add some of the chilli flakes 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 flakes if desired.

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Trim ends of pak choy and kai lan. Chop the kai lan stems and leaves into 5cm pieces. 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 kai lan and stir-fry for 4 minutes or until leaves have wilted and are bright green. If you like heat, add some of the chilli flakes 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 flakes if desired.

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Trim ends of pak choy and kai lan. Chop the kai lan stems and leaves into 5cm pieces. 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 kai lan and stir-fry for 4 minutes or until leaves have wilted and are bright green. If you like heat, add some of the chilli flakes 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 flakes if desired.

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Trim ends of pak choy and kai lan. Chop the kai lan stems and leaves into 5cm pieces. 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 kai lan and stir-fry for 4 minutes or until leaves have wilted and are bright green. If you like heat, add some of the chilli flakes 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 flakes if desired.