Ingredients

Steps

• Mix the honey and soy sauce in a bowl and coat the chicken thighs.
• Cook the chicken in a cold saucepan over medium heat until glazed and cooked through.
• Boil 300ml of water with rice and salt, then simmer covered for 30 minutes until tender.
• Sauté the bok choi in sesame and rapeseed oil for 3-5 minutes until wilted.
• Stir coconut oil, sesame seeds, coriander, and pumpkin seeds into the fluffed rice.
• Serve the chicken over the rice with bok choi on the side.