Method:

1. Weigh & wash Rice (75g per person/fist sized cooked)
2. Fill saucepan with water to 1^st indent on index finger.
3. Boil water- as soon as boiling bring to simmer & put lid on for 10 mins- rest (steam) for 5-10mins.
4. Let rice cool & refrigerate.
5. De-skin/fillet chicken thighs- dice into cubes
6. Pour over ½ soy sauce & leave to marinate in fridge- up to a day- longer the better
7. When ready to start cooking- mince 2-3 cloves garlic
8. Add 1-2tbsp olive oil to pan.
9. Brown chicken (batches so pan not overcrowded)
10. Set browned chicken aside & add garlic to pan- gently fry for 20seconds.
11. Add frozen veg to pan & stir fry for 2-3 mins.
12. Add cooked rice to pan & stir fry for 1-2 mins.
13. Return chicken to pan & stir fry for further 1-2mins, or until chicken cooked through.
14. Pour over the other ½ soy sauce.
15. Portion up & serve! Garnish with optional chilli.