Cut the chicken into small pieces, drain the bamboo shoots, wash the sugar peas and cut in half depending on the size. Cut the spring onions into rings and peel and chop the carrots (if desired).
Prepare the rice according to the instructions. Meanwhile, fry the chicken in the coconut oil, if possible in a wok, until it gets color, gradually add the bamboo shoots, spring onions, sugar peas and carrots. Reduce the temperature. Cook the vegetables al dente. Add the sauces, heat. Finally spread the honey over it. The sauce should have a sweet, but not sugar-sweet, aftertaste.