- 2 cups brown rice (150g)
- pinch salt
- 4 tsp maple syrup
- 4 tsp gluten free soy sauce
- 1 lb boneless, skinless chicken thighs, cut into strips
- 1 Tbsp white sesame seeds
- ½ tsp coconut oil
- 1 tsp black sesame seeds
- 2 heads bok choy, halved
- handful fresh cilantro leaves
- 1 tsp pumpkin seeds, chopped
Add the rice, 4 cups water and salt to a pot and bring to a boil.
Once the water is boiling, reduce the heat and cover the pot until rice is tender (about 20 minutes).
Meanwhile, in a bowl, mix together the maple syrup and gluten free soy sauce. Add the chicken thighs and mix until completely coated in the marinade.
Place the coated chicken thighs into a cold, deep, heavy-based saucepan.
Place the pan onto a medium heat and cook until the chicken is cooked through and the maple and soy coating has thickened to a glossy glaze. Sprinkle with white sesame seeds.
Next, heat the black sesame seeds and coconut oil in a large frying pan over a medium heat.
Add the bok choy and cook for 3-5 minutes, or until the leaves have wilted.
When the rice is cooked, fluff it with a fork. Then mix the sesame oil and coriander into the rice. Sprinkle chopped pumpkin seeds on top
To serve, spoon the rice onto serving plates and top with the chicken. Place the bok choy alongside.