Sticky Chicken Stir-Fry with Rice

Steps

1. Place rice, water and salt into a small 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 and slice into 1-2cmthick strips. Place in a small bowl along with half the sticky chicken marinade and toss to coat. Set aside to marinate.
3. Prepare the veggies. 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 medium fry-pan on medium-high heat and stir-fry chicken for 4-5 minutes, until just cooked through. Remove 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 minutes, until just tender. Return chicken to pan, along with bok choy and remaining marinade. Toss to combine and cook for about 1 minute, until glazed. Season to taste with salt and pepper.
6. Place ¾ cup cooked rice into bowls and top with sticky chicken stir-fry. Sprinkle with chopped, roasted peanuts.