Ingredients

• 4 tsp clear honey
• 4 tsp soy sauce
• 450g/1 lb boneless
• skinless chicken thighs
• 150g/5oz brown rice
• pinch salt
• 1 tbsp sesame oil
• 1 tbsp rapeseed oil
• 2 heads of bok choi
• halved
• ½ tsp coconut oil
• 1 tsp black sesame seeds
• handful fresh coriander leaves
• 1 tsp pumpkin seeds
• chopped

Directions

• In a bowl
• mix together the honey and soy sauce. Add the chicken thighs and mix until completely coated in the marinade.
• Place the coated chicken thighs into a cold
• deep
• heavy-based saucepan. Place the pan onto a medium heat and cook until the chicken is cooked through and the honey and soy coating has thickened to a glossy glaze.
• Meanwhile
• add the rice
• 300ml/10½fl oz water and salt to a separate pan and bring to the boil. Once the water is boiling
• reduce the heat and simmer the rice
• covered
• until tender (about 30 minutes).
• For the bok choi
• heat the sesame and rapeseed oil in a large frying pan over a medium heat. Add the bok choi and cook for 3-5 minutes
• or until the leaves have wilted.
• When the rice is cooked
• fluff it with a fork
• then stir through the coconut oil
• sesame seeds and coriander. Sprinkle over the chopped pumpkin seeds.
• To serve
• spoon the rice onto serving plates and top with the soy and honey chicken. Place the bok choi alongside.