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Method
Step 1
Cook the rice in a large saucepan of boiling water for 25-30 mins or until tender. Drain well.
Step 2
Meanwhile, place the chicken in a medium bowl. Add half the oil, half the rice syrup and half the soy sauce and toss to combine.
Step 3
Heat a wok or large frying pan over high heat. Stir-fry half the chicken for 3-4 mins or until browned and cooked through. Transfer to a bowl. Cover with foil to keep warm. Repeat with the remaining chicken.
Step 4
Heat the remaining oil in the wok or pan. Add the spring onion, green beans and stems of bok choy, pak choy and choy sum. Stir-fry for 3 mins or until the stems soften. Return the chicken to the wok with the leaves of the bok choy, pak choy and choy sum. Add the garlic, ginger, 1 tbs water, remaining rice syrup and remaining soy sauce. Stir-fry for 2 mins or until the leaves just wilt.
Step 5
Divide the rice and chicken mixture among serving bowls. Sprinkle with chilli, if using. Season with pepper to serve.
