A crisp crunch from plenty of fresh greens pushes this garlicky chicken stir-fry up the food pyramid for a fibre-rich serve of flavour. But the key thing here is not to overcook the greens – we're going for that tender bite and emerald hue. No sad, wilted veg, please.
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Cover, reduce heat to low and cook for 15 minutes or until rice is cooked. Remove from heat and keep covered.
Chop chicken into 3cm pieces. Roughly chop bok choy. Thinly slice spring onions, keeping the white and green parts separate. Trim and halve beans.
Peel and finely grate ginger and finely chop garlic. Set aside. Place 100ml water, cornflour, soy sauce and sesame oil in a bowl and mix to combine. Set aside.
Heat a frypan over medium heat. Add vegetable oil and chicken and cook, stirring occasionally, for 4–5 minutes or until cooked through and golden. Add beans, garlic, ginger and white spring onion and cook for a further 1 minute or until fragrant.
Add bok choy and sauce mixture and cook for 1–2 minutes or until sauce thickens slightly and bok choy is tender, but still retains some bite.
Season stir-fry with freshly cracked pepper. Divide rice between bowls and top with stir-fry and green spring onion to serve.