• Rinse the rice to remove excess starch. Add 300ml cold salted water (per 2P) to a medium pot with a tight-fitting lid. 
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover with the lid and cook for 10 mins.
• Once cooked, remove the pot from the heat.
• Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, halve, peel and chop the onion into small pieces.
• Peel and grate the garlic (or use a garlic press).
• Halve the chilli lengthways. Deseed and finely chop half a chilli (per 2P). 
• Trim the pak choi, then halve lengthways.
• Trim the carrot then halve lengthways (no need to peel). Chop widthways into ½ cm pieces.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once the oil is hot, add the onion, carrot, garlic and chicken to the pan and season with salt and pepper.
• Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Add the chopped chilli (use less if you don't like spice). 
• Add the pak choi and cook until wilted, 1-2 mins.

• Pour in the ketjap manis and soy sauce.
• Mix everything together and allow to warm through.
• Season to taste with salt and pepper.
• Remove the pan from the heat and stir the honey through the sauce.

TIP: Add a splash of water if the sauce is too dry.

• Fluff up the rice with a fork and share between bowls.
• Top with the glazed chicken and saucy veg.