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 Crispy Skinned Chicken with Jasmine Rice

What you Need

1Salmon Fillet, 1 Bunch of Bok choy, 1 Cup of Jasmine Rice, 2 Sprigs of Coriander, 1 Red Chili, tsp of sesame oil, 1 lime, 1ooml Sweet Chili Sauce, 200ml Soy Sauce, 1 Clove garlic, 1 Very Small Piece of Ginger.

What to do

First crush garlic, peel ginger, fine dice half chillie and sautee off in a pan quickly. To the pan add the soy, sweet chillie sauce, sesame oil, and squeeze the juice of the lime into the pan and simmer for 2 minuites, add Bok Choy just before you serve, just until it has wilted.

While that is simmering chop corriander, and the other half of the chili and mix through the rice then add water (2 Cups) and simmer until the rice is cooked.( no more than ten minutes)

When the sauce and rice is ready pan fry salmon until medium 2mins each side. Put rice on a warm plate then your Bok Choy and the Salmon on top and pour the sauce from the pan over the top.

Enjoy!