Ingredients

• 2 tablespoons Chinese caramel sauce
• 2 tablespoons sweet chilli sauce
• 2 teaspoons soy sauce
• 1 tablespoon shao hsing (Chinese cooking wine)
• 2 teaspoons brown sugar
• 600g chicken breast fillets, trimmed, thinly sliced
• 1 1/2 cups white long grain rice
• 1 tablespoon Alfa One rice bran oil
• 1 medium brown onion, chopped
• 1 garlic clove, crushed
• 1 teaspoon dried chilli flakes
• 1 medium red capsicum, thinly sliced
• 1 bunch baby pak choy, chopped
• 2 green onions, thinly sliced
• 2 tablespoons chopped fresh coriander leaves

Method

• Step 1 Combine caramel sauce, sweet chilli sauce, soy sauce, rice wine and brown sugar in a glass or ceramic bowl. Add chicken. Stir to coat. Cover. Refrigerate for 20 minutes or overnight, if time permits.
• Step 2 Bring 3 cups cold water to boil in a large saucepan over high heat. Add rice. Stir and return to the boil. Cover. Reduce heat to low. Simmer for 15 minutes. Remove from heat. Stand, covered, for 5 minutes.
• Step 3 Meanwhile, heat a wok over high heat. Add 1 teaspoon oil. Swirl to coat. Add half the chicken mixture. Stir-fry for 2 to 3 minutes or until just cooked through. Transfer to a bowl. Repeat with oil and remaining chicken mixture.
• Step 4 Heat remaining oil in wok. Swirl to coat. Add onion, garlic and chilli. Stir-fry for 1 to 2 minutes or until softened. Add capsicum. Stir-fry for 2 to 3 minutes or until capsicum is just tender. Return chicken and any juices to wok with pak choy. Season with salt and pepper. Stir-fry for 1 to 2 minutes or until heated through. Serve with rice and sprinkled with green onion and coriander.