INGREDIENTS
250 g
Chicken thigh, fillets
1/2 cup
Baby corn
3
Bok choys
1/2
Brown or white onion
1
Carrot
1 clove
Garlic
1
Garlic clove
1/2 tsp
Ginger, fresh
1/2 cup
Peas, frozen
1
Shallot/scallion
1 tsp
Chicken stock powder or crumbled bouillon cube
1 1/2 tbsp
Honey
3 tbsp
Soy sauce
1 tbsp
Sriracha
2 tbsp
Tomato sauce
1 cup
Rice, long grain
1 1/2 cups
Rice, cooked
1 tsp
Sesame seeds
1 1/2 tbsp
Peanut oil
1 tbsp
Rice vinegar
1 tbsp
Chinese cooking wine
1 1/2 cups
Water