date:Sep 30, 2013
ish, reserving marinade. Cook for 2 to 3 minutes or until sealed. Transfer to a bowl.
Add rice to pan. Add reserved marinade and 2 1/2 cups cold water. Bring to the boil. Reduce heat to low. Top rice with chicken and chilli. Cook, covered, for 12 to 15 minutes or until chicken is cooked through. Stir in carrot and bok choy. Cook for 2 minutes or until bok choy has wilted. Serve.