Lime and chilli chicken with wilted greens

Instructions

1 Combine lime juice, mirin, soy sauce and chilli in a small bowl. Place chicken in a shallow, non-metallic container and pour over half the marinade (reserve the remaining marinade). Stir to coat. Set aside for 10 minutes.

2 Place a large non-stick frying pan or chargrill pan over a high heat and spray with oil. Drain chicken of excess marinade (discard this marinade) then cook for 3 minutes each side or until cooked through.

3 Meanwhile, steam bok choy and snow peas until tender-crisp. To serve, divide rice among serving bowls. Top with greens, chicken and drizzle with a little reserved marinade. Serve with lime wedges.