Vietnamese Caramel Chicken with Bok Choy and Cauliflower Rice

Ingredients

• 200g chicken thigh, cut into bite-sized pieces
• 2 cups cauliflower rice
• 3 heads baby bok choy, halved
• 3 tbsp fish sauce
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 2 tbsp coconut oil
• 2 scallions, chopped
• sesame seeds for garnish

Method

1. Heat 1 tbsp coconut oil in a pan; sauté garlic and ginger for 30 seconds.
2. Add chicken pieces and cook until golden, about 5-6 minutes.
3. Mix fish sauce and honey; pour into pan and simmer for 3-4 minutes until chicken is cooked through and coated in glaze.
4. In another pan, heat remaining oil and stir-fry cauliflower rice for 3 minutes; set aside.
5. In the same pan, quickly sauté bok choy until tender-crisp, about 2-3 minutes.
6. Plate cauliflower rice and bok choy, top with glazed chicken, garnish with scallions and sesame seeds.