Soak rice in water for 20 minutes. Then rinse a few times.
Cut the chicken into strips, put to the bowl.
Peel and crush the garlic in a press.
Cut the chili pepper. Combine chopped chili with garlic and teriyaki sauce. Mix well in a bowl. Pour the marinade over the chicken, cover with cling film. Refrigerate for 3 hours.
Fill a pot with water, bring to a boil and add rice. Cook for about 25 minutes until it’s tender.
Peel the onion, wash under running water. Cut into stripes.
Wash red pepper under running water, cut into stripes.
Wash bean sprout and bok choy salad under running water.
Heat the frying pan over medium heat for 2 minutes until haze appears and pour vegetable oil. Add chicken with marinade to the pan. Saute for 5 minutes until golden brown. Then add the bean sprout, chopped red onion, red pepper and bok choy salad. Brown for 2 minutes, do not burn.
If it is required, add a little water. Season with salt and sugar. Then transfer to the plate, sprinkle with chopped green onion. Serve with rice.
If you don’t have brown sugar, use white one.
2 cups water to 1 cup long-grain rice.
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