1

Cook the rice according to package instructions.

2

Heat a large skillet over medium heat, add one tablespoon of oil and saute the chicken thighs until cooked through. Remove from the pan and set aside.

3

Add the remaining oil to the pan and add the onion, ginger and garlic. Saute for a few minutes until fragrant. Then add the sugar snap peas, mushrooms, broccoli and peas and cook for two to three minutes until the veggies are bright green.

4

Meanwhile, mix the chilli flakes, rice vinegar, coconut aminos and sesame oil together. Add this to the skillet with the chicken and toss to combine.

5

Plate the rice with the stir fry and garnish with the green onions. Enjoy!