Method

1. Pat dry the chicken thighs and season with salt. You can use thighs with skin on or off, whatever you prefer.

2. Heat the oil in a large saucepan, over medium heat. Add the chicken and cook for about 12mins, flipping halfway.

3. Remove the chicken from the pot and set aside. Turn the heat down to medium-low and add the majority of the minced garlic and ginger, leaving a bit leftover for the sauce. Cook until fragrant and stir often to prevent burning.

4. Add the uncooked brown rice and stir constantly for about 1min, until the rice is warm.

5. Add in ½ tbsp of the soy sauce and the chicken stock, and stir to combine. Place the chicken back into the pot on top of the rice, skin side up, and reduce the heat to low. Place a lid on the pot and cook for 40mins.

6. Whilst the chicken is cooking, in another small saucepan on a low-medium heat, make the sauce by combining the chillies (if using), the remaining garlic, ginger, soy sauce, peanut butter (or soybean paste), and water to achieve your desired thickness. Take off the heat and then squeeze in the lime juice.

7. Once the rice is cooked, remove the pot from the heat. You can either let the rice and chicken sit in the pot for an additional 5-10mins until you are ready to serve, or move the chicken and rice to a serving plate so you can reuse the pot to blanch the pak choi.

8. Using the same pot or a separate saucepan, bring some water to boil and blanch the pak choi for 1-2mins.

9. Plate the chicken, rice, cucumber, and pak choi, and pour over the sauce. Sprinkle it with coriander and spring onions, and serve.