Thai Lime Chicken With Bok Choy
photo by Neonprincess
- Ready In:
- 1 tablespoon peanut oil
- 8 chicken thigh fillets (or 4 breast fillets)
- 1 tablespoon fish sauce
- 2 -3 tablespoons lime juice
- 1⁄2 teaspoon lime zest (optional)
- 2 tablespoons grated palm sugar or 2 tablespoons brown sugar
- 1 garlic clove, crushed
- 1 small red Thai chile, chopped finely (if you don't like your dish too hot, omit the seeds)
- 2 -3 baby bok choy, quartered lengthways
- 1 lime, cut into four slices
- 2 green onions, sliced thinly
- 1⁄4 cup firmly packed cilantro leaf
- Heat oil in large frying pan; cook chicken in batches until cooked through.
- Meanwhile place fish sauce, lime juice (and zest), sugar, garlic and chilli in a screw-top jar and shake well.
- Boil, steam or microwave bok choy until tender; drain.
- Add lime slices to same frying pan and cook until both sides are browned.
- Divide chicken among service plates.
- The original recipe states to spoon the dressing over the chicken, and top with the onion and cilantro. I prefer to add the dressing and half the onion and cilantro to the pan and deglaze the pan for a minute or two, then spoon it onto the chicken, topping with the remainder of the onion and cilantro.
- Serve with bok choy, lime slices and jasmine rice.
Questions & Replies
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Very tasty. Browned the chicken as directed removed from the pan and added all the bok choy. No need to blanche the bok choy. Also added a variety of sweet peppers cut up and thai chillies, since I like it spicy. Stir fried all the veggies together added the sauce and returned the chicken to the pan. Served over rice. YUM!