Quickest stir fry ever!

This is chicken, again but it is so quick and easy!

3 Chicken thighs, sliced
1 Onion, halved and sliced
1 bunch Choy Sum, sliced but leaves and stems kept separate
1 small can water chestnuts
1 heaped tsp ginger from a jar
1 heaped tsp lemon grass from a jar
1 heaped dessert spoon garlic and black bean sauce from a jar
1 tsp chicken stock powder

Sautee onion and chicken, add spices and 1/4 cup water after 10 minutes add Choy Sum stems and some more water if it's dried out.

Cook rice, 1.5 cups jasmine rice, rinsed, in a pot with a regular can coconut milk (or cream, whichever) and make the rest of the liquid up to 3 cups total using water, place on low heat to simmer with the lid on for 20 minutes.

Add drained water chestnuts and Choy Sum leaves to the chicken when rice is almost cooked.

Serve. Do not rinse the rice.

Great for warm nights when you want a light meal with loads of flavour!