Honey, Garlic & Soy Chicken with Coconut Rice & Veggies

Cook Coconut Rice:

In a pot, combine the coconut milk, a big pinch of salt and 1 cup of water. Heat to boiling on high. Once boiling, stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off of the heat.

Prepare Ingredients:

Pat chicken dry with paper towel and cut into bite sized pieces. Peel and mince garlic. Trim spring onion; cut the white part into 3cm pieces and thinly slice the green ends, keeping separate. Cut broccoli into bite size florets. Trim and quarter pak choy length ways. Peel and slice carrot into 3mm thick circles. De-string snow peas and slice length ways.

Stir Fry Veg:

Heat oil in a fry pan over medium heat, add white parts of the spring onion, carrot and broccoli and cook for 4 minutes, until the veg softens slightly. Remove veg from heat and set aside on a plate.

Stir Fry Chicken:

Heat the same frypan over high heat. Add oil and swirl to coat. Add chicken and stir fry, for 4-5 minutes or until just cooked. Add in garlic and cook for 30 seconds. Meanwhile; in a small bowl or jug combine honey & soy sauce with cornflour and ¹⁄₄ cup of water, mixing well.

Add Veg & Sauce:

Add cooked veg to the pan with chicken, along with snow peas and pak choy. Add honey & soy mix and mix through well to coat. Cook a further 2 minutes, until pak choy has wilted slightly and sauce coats evenly.