Sticky Chicken Stir-Fry with Rice

Steps

1. Place rice, water and salt in a medium pot and bring to the boil. Cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice is cooking, pat chicken thighs dry with paper towels slice into 1-2cm-thick strips. Place in a small bowl, along with half of the sticky chicken marinade and toss to coat. Set aside to marinate.
3. While chicken marinates, prepare the vegetables. Finely slice onion and bok choy; cut carrot in half lengthways and thinly slice; trim ends from green beans and cut in half.
4. Heat a drizzle of oil in a large, preferably non-stick, fry-pan on medium-high heat. Stir-fry chicken for 4-5 minutes, until just cooked through. Removes from pan, cover and set aside to keep warm. Wipe pan clean and return to medium-high heat with a drizzle of oil.
5. Cook garlic, onion, and carrot for 2-3 minutes, until onions soften. Add beans and cook a further 2-3 minutes, until just tender. Return chicken to pan, along with bok choy and remaining marinade. Toss to combine and cook for 1-2 minutes, until coated and glazed. Season to taste with salt and pepper.
6. Spoon ¾ cup rice per person into each bowl and top with sticky chicken stir-fry. Sprinkle with peanuts.