Teriyaki Chicken Rice Bowl

• 400 g chicken thighs
• 200 g jasmine rice
• 200 g pak choi
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp grated ginger

Directions

1. 1Sear the chicken until golden on both sides.
2. 2Add soy, honey and ginger and simmer until the glaze coats the pan.
3. 3Steam the pak choi for three minutes.
4. 4Slice the chicken and spoon the remaining glaze over the rice.