Sticky Chicken with Hot Honey Peanuts

• Boil the rice for 10 - 11 minutes.
• Add the cauliflower rice and cook for 1 more minute, then drain and set aside.
• Discard the base of the pak choi and separate the leaves.
• Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the pak choi for 7 - 10 minutes. Remove from the pan and set aside.

• Meanwhile, roughly chop the peanuts.
• Finely chop the scallions and set aside some of the greens to use later as garnish.
• Deseed and finely chop the red chili pepper*.

*Take care, this ingredient is spicy! Use as preferred.

• Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the chicken for 7 minutes.
• Lower the heat, then add the East Asian-style sauce and the sweet chili sauce.
• Toss well to coat, then fry for 2 minutes over low heat until the sauce has thickened and become sticky. Keep warm until serving.

• Heat the sesame oil in the same pan you used for the pak choi over medium-high heat.
• Fry the chili pepper, the scallions and the rest of the garlic for 1 minute.
• Stir in the honey and the soy sauce, then allow to thicken and reduce for 1 - 2 minutes.
• Finally, add the peanuts and toss well to coat.