Heating Instructions: Preheat the oven to 200°C. Bake the chicken leg for 15 min. Remove the chilli and coriander from the greens pot. Then whilst the chicken is cooking wilt the Asian greens gently in a saucepan of ¼ cup of simmering water for about 2 min. Microwave the rice with the lid on for 90 sec. Plate up the vegetables. Pour the sauce over the chicken when it’s in the container and then transfer it all to the plate with the sauce too, garnish with the almonds. chilli and coriander.
Ingredients: Chicken, bok choy, black rice, Chinese cabbage, kai lan, Chinese broccoli, Chinese kale, soy sauce, rice vinegar, water, sesame oil, garlic, ginger, red chillies, lemongrass, spring onions, almonds, red chillies, coriander, olive oil