Pour 2 cups of water into a medium pot, cover, and bring it to a boil. Let it get nice and bubbly

Once it's boiling, stir in the rice, drop the heat to low, cover, and let it do its thing for 12-15 minutes until the water disappears and the rice is fluffy and tender

Remove from heat but keep it covered

Preheat your oven to 400°F

Wash and dry all your produce (bok choy can hide dirt, so show it some extra love)

In a bowl, mix together 8 tbsp soy sauce, 4 tbsp brown sugar, and 3 tbsp water - this is your sweet aloha glaze

Thinly slice green onions

Peel 2-3 cloves of garlic

Cut snap peas in half

Roughly chop bok choy into 1 inch pieces

In a bowl, toss your snap peas, bok choy, and garlic with 1 tbsp of oil. Season with salt & pepper

Grab a large piece of foil (about 24x12 inches) and lay the veggies on one side. Fold the foil over and pinch the edges to make a sealed pouch. You can make two smaller pouches if it's easier

Bake for 8 mins

Pat dry chicken with paper towels. Season with salt and pepper

Heat a large pot over medium-high and add 1 tbsp of oil. Sear the chicken for 1-2 minutes per side until beautifully golden-brown

Pour in your soy sauce mixture and add 2 tbsp of butter. Bring to a simmer, then cover and reduce heat to medium-low. Let it braise gently for 10 minutes - soak up that flavour!

Remove the chicken from the pot and place it on a baking tray. Brush with the braising liquid, bake for 5 minutes, baste again, then bake 5 more. Finish under the broiler for 2 minutes for that perfect glossy glaze

Carefully open the pouch(es) of veggies. They'll be steamy!

Scoop some fluffy rice into each bowl. Slice the glazed chicken and lay it over the rice. Top with your garlicky greens and a sprinkle of sliced green onions

Drizzle any leftover sauce from the pot right on top