Sticky chicken pilaf

Ingredients
* 2 tablespoons olive oil
* 1 garlic clove, crushed
* 6 green onions, thinly sliced
* 1 red capsicum, diced
* 1 yellow capsicum, diced
* 1 large carrot, peeled, diced
* 1 cup basmati rice, rinsed
* 2 1/2 cups chicken stock
* 1/2 cup raisins
* 1/4 cup flat-leaf parsley leaves, chopped
*
Sticky chicken
* 1/4 cup Kikkoman Thick Teriyaki Marinade & Sauce
* 2 tablespoons honey
* 2 tablespoons sweet chilli sauce
* pinch five-spice powder
* 8 chicken thigh fillets, trimmed, halved crossways

Method
1. Make sticky chicken: Combine marinade, honey, sweet chilli sauce and five-spice in a shallow ceramic dish. Add chicken and turn to coat. Cover and refrigerate for 2 hours, if time permits.
2. Combine 1 tablespoon oil, garlic, onions, capsicums and carrot in a microwave-safe rice cooker or microwave-safe bowl. Cover loosely with paper towel. Microwave on HIGH (100%) for 1 minute. Add rice and stock. Cover with a lid or double layer of plastic wrap. Microwave on HIGH (100%) for 5 minutes, followed by 7 minutes on MEDIUM (50%). Remove from microwave. Add raisins. Cover and stand for 5 minutes.
3. Preheat oven to 200°C. Meanwhile, remove chicken from marinade. Heat a non-stick frying pan over medium-high heat until hot. Add remaining oil and swirl to coat. Cook chicken, in batches, for 2 minutes each side or until golden. Remove to a baking tray. Bake, uncovered, for 5 to 8 minutes or until just cooked through.
4. Add parsley to rice. Season with salt and pepper. Stir to combine. Spoon rice onto plates. Top with chicken and serve.