ASIAN CHICKEN STYLE RICE BOWL

Cut a thick slice from the bok choi root to separate the leaves. Slice the bok choi, keeping the green leaves and white stalks separate. Peel and thinly slice the red onion.
Cook the rice according to the package directions. Heat two tablespoons of sunflower oil in a wok. Sauté the onion for two minutes.
Add the finely chopped garlic and Vivera Plant-Based Chicken Pieces, stir-fry for four minutes until golden brown. Add the thicker white stalks of the bok choi and stir-fry for a further minute.
Followed by the thinner green leaves and the Hoisin sauce continue to stir-fry for two minutes.

Divide the rice evenly into the bowls, top with the thinly sliced carrot and the stir-fried Vivera Plant-based Chicken Pieces mixture. Enjoy!

Bon appetit!