Makes 4 portions
For the rice:
Combine jasmine rice, coconut milk, salt and sugar or agave, mix well and place in rice cooker or stove top and simmer for 15-20 minutes.
For the stir fry:
Sauté frozen mandarin chick’n with oil in a non-stick frying pan over medium heat until browned and crisp on all sides (7 minutes).
Add diced bok choy to the pan and sauté 1 minute until wilted. Add thawed sauce and stir for 30 seconds until sauce is thick and sticky.
Divide rice between bowls and top with chick’n and bok choy mixture. Garnish with green onion and black sesame seeds.