Coarsely chop leaves. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Stir-fry bok choy stalks ...
until the chicken is browned. Stir in the chilli flakes, honey, soy sauce, sesame oil, and lime juice. Stir-fry for a few minutes. Add the pak choi and pour in the cornflour and water mixture.
Cook and stir until the mixture boils and thickens. Stir in the chicken and cook until the mixture is hot and bubbling. Serve the chicken mixture over the rice.
Slice chicken into thin slices. Add 1 tablespoon stir fry sauce and 2 teaspoons oil. Mix well. Heat the remaining oil in a wok or skillet, add chopped garlic. Stir for about 2 seconds, then add ...