Honey, Garlic & Soy Chicken with Coconut Rice & Veggies

In a pot, combine the coconut milk powder, a big pinch of salt, 3 cups water and rice. Heat to boiling on high. Cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered after removing from the heat until ready to serve.

Pat chicken thighs dry 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 lengthways. Peel and slice carrot into 3mm thick circles. Trim green beans and slice in half.

Heat oil in a frypan or wok over medium heat. Add white parts of 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.

Heat the same frypan or wok 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 with cornflour and ¹⁄₃ cup water, mixing well.

Return cooked veg to the frypan or wok with chicken, grean beans and pak choy. Add honey & soy mix and mix thoroughly to coat. Cook a further 2 minutes, until pak choy has wilted slightly and sauce has thickened slightly and coats ingredients evenly.

Divide coconut rice between bowls and top with chicken and veg stir fry. Garnish with green parts of the spring onion. Enjoy!

In a pot, combine the coconut milk powder, a big pinch of salt, 3 cups water and rice. Heat to boiling on high. Cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered after removing from the heat until ready to serve.

Pat chicken thighs dry 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 lengthways. Peel and slice carrot into 3mm thick circles. Trim green beans and slice in half.

Heat oil in a frypan or wok over medium heat. Add white parts of 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.

Heat the same frypan or wok 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 with cornflour and ¹⁄₂ cup water, mixing well.

Return cooked veg to the frypan or wok with chicken, grean beans and pak choy. Add honey & soy mix and mix thoroughly to coat. Cook a further 2 minutes, until pak choy has wilted slightly and sauce has thickened slightly and coats ingredients evenly.

Divide coconut rice between bowls and top with chicken and veg stir fry. Garnish with green parts of the spring onion. Enjoy!

In a pot, combine the coconut milk powder, a big pinch of salt, 1.5 cups water and rice. Heat to boiling on high. Cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered after removing from the heat until ready to serve.

Pat chicken thighs dry 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 lengthways. Peel and slice carrot into 3mm thick circles. Trim green beans and slice in half.

Heat oil in a frypan or wok over medium heat. Add white parts of 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.

Heat the same frypan or wok 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 with cornflour and ¹⁄₄ cup water, mixing well.

Return cooked veg to the frypan or wok with chicken, grean beans and pak choy. Add honey & soy mix and mix thoroughly to coat. Cook a further 2 minutes, until pak choy has wilted slightly and sauce has thickened slightly and coats ingredients evenly.

Divide coconut rice between bowls and top with chicken and veg stir fry. Garnish with green parts of the spring onion. Enjoy!

In a pot, combine the coconut milk powder, a big pinch of salt, 1.5 cups water and rice. Heat to boiling on high. Cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered after removing from the heat until ready to serve.

Pat chicken thighs dry 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 lengthways. Peel and slice carrot into 3mm thick circles. Trim green beans and slice in half.

Heat oil in a frypan or wok over medium heat. Add white parts of 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.

Heat the same frypan or wok 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 with cornflour and ¹⁄₄ cup water, mixing well.

Return cooked veg to the frypan or wok with chicken, grean beans and pak choy. Add honey & soy mix and mix thoroughly to coat. Cook a further 2 minutes, until pak choy has wilted slightly and sauce has thickened slightly and coats ingredients evenly.

Divide coconut rice between bowls and top with chicken and veg stir fry. Garnish with green parts of the spring onion. Enjoy!

In a pot, combine the coconut milk powder, a big pinch of salt, 1.5 cups water and rice. Heat to boiling on high. Cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered after removing from the heat until ready to serve.

Pat chicken thighs dry 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 lengthways. Peel and slice carrot into 3mm thick circles. Trim green beans and slice in half.

Heat oil in a frypan or wok over medium heat. Add white parts of 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.

Heat the same frypan or wok 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 with cornflour and ¹⁄₄ cup water, mixing well.

Return cooked veg to the frypan or wok with chicken, grean beans and pak choy. Add honey & soy mix and mix thoroughly to coat. Cook a further 2 minutes, until pak choy has wilted slightly and sauce has thickened slightly and coats ingredients evenly.

Divide coconut rice between bowls and top with chicken and veg stir fry. Garnish with green parts of the spring onion. Enjoy!

In a pot, combine the coconut milk powder, a big pinch of salt, 1.5 cups water and rice. Heat to boiling on high. Cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered after removing from the heat until ready to serve.

Pat chicken thighs dry 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 lengthways. Peel and slice carrot into 3mm thick circles. Trim green beans and slice in half.

Heat oil in a frypan or wok over medium heat. Add white parts of 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.

Heat the same frypan or wok 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 with cornflour and ¹⁄₄ cup water, mixing well.

Return cooked veg to the frypan or wok with chicken, grean beans and pak choy. Add honey & soy mix and mix thoroughly to coat. Cook a further 2 minutes, until pak choy has wilted slightly and sauce has thickened slightly and coats ingredients evenly.

Divide coconut rice between bowls and top with chicken and veg stir fry. Garnish with green parts of the spring onion. Enjoy!