Chili Chicken Stir-Fry With Asian Greens - cooking recipe

Ingredients

2 1/2 cups jasmine rice
1 tbsp sesame oil
4 None boneless skinless chicken breasts, thinly sliced
2 cloves garlic, crushed
1 None red pepper, thinly sliced
1/3 cup Thai chili jam
2 tbsp sweet chili sauce
1/4 cup chicken stock
1 lb baby bok choy, halved lengthwise
1 can (8 oz) water chestnuts, drained and halved
4 None green onions, thinly sliced
1 tbsp sesame seeds, toasted

Preparation

Cook rice in a large saucepan of boiling water, uncovered, until just tender; drain. Cover to keep warm.
Heat half of the oil in a wok on high heat. Stir-fry chicken, in batches, until cooked through. Add garlic, pepper, jam, chili sauce and stock; cook about 2 mins or until sauce thickens slightly. Remove from wok.
Heat remaining oil in same cleaned wok. Stir-fry bok choy, chestnuts and onion until bok choy just wilts. Divide bok choy mixture among serving plates. Top with chili chicken and sprinkle with sesame seeds. Serve with rice.