a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

b) Add the carrot ribbons to a medium bowl with half of the rice vinegar and the sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together, then set aside to pickle.

c) Trim the pak choi, then thinly slice widthways.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken to the pan and season with salt and pepper.

c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Once the chicken is browend, lower the heat to medium and add the pak choi and garlic, ginger and lemongrass puree to the pan. Cook for 1-2 mins. 

b) Stir through the ketjap manis, honey, water for the sauce (see pantry for amount) and remaining rice vinegar. Cook until the sauce has reduced slightly, 2-3 mins.

a) Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

a) Fluff up the rice with a fork, then share between your serving bowls.

b) Top with the sticky glazed chicken and sprinkle over the peanuts. 

c) Serve with the pickled carrot ribbons on top.

Enjoy!