Asian chicken and vegetable stir-fry with rice

Ingredients for 3 servings:

• 800 g chicken
• 3 bags of rice (125 g each)
• 250 g sugar snap peas
• 1 jar bamboo shoot(s)
• 2 bunch spring onions
• 100 ml soy sauce
• 100 ml teriyaki sauce
• 100 ml sauce (wok sauce)
• 1 shot of honey
• 3 tbsp, heaped coconut oil
• 1 carrot(s), as desired

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Chop the chicken into small pieces, drain the bamboo shoots, wash the snow peas and halve them depending on their size. Slice the spring onions into rings and peel and dice the carrot (if desired). Prepare the rice according to the instructions. Meanwhile, sear the chicken in coconut oil, preferably in a wok, until browned. Gradually add the bamboo shoots, spring onions, snow peas, and carrot. Reduce the heat. Cook the vegetables until al dente. Add the sauces and heat through. Finally, drizzle with honey. The sauce should have a sweet, but not cloying, aftertaste.