Chicken with Bok Choy and Basmati
Nutrition per serving
| Calories | 561 kcal |
| Protein | 61.5 g |
| Carbs | 33.6 g |
| Fats | 19.1 g |
| Saturated Fat | 4.1 g |
| Monounsaturated Fat | 9.3 g |
| Polyunsaturated Fat | 3.6 g |
| Sugars | 4.9 g |
| Fiber | 3.6 g |
| Sodium | 939 mg |
Ingredients
| Basmati Rice | |
| Red Chilli Pepper | |
| Ginger | |
| Bok Choi/Pak Choi/Chinese Cabbage raw | |
| Carrot | |
| Chicken Thigh | |
| Brown Sugar | |
| Fish, Sauce | |
| Lemon | |
| Fresh Coriander | |
| Olive Oil |
1. Finely chop the chili.
2. Peel/finely dice the ginger.
3. Peel/slice the carrot into 4cm strips.
4. Separate the leaves from the bok choy and slice in half widthways.
5. Slice the chicken into 4cm pieces.
6. Chop the coriander.
7. Bring 120ml of lightly salted water to boil. Add the rice, lower heat, cover with lid and cook for 10 minutes. Remove from heat and set aside for 10 minutes. (No peeking, leave the lid on through cooking and resting time).
8. To make the marinade, in a bowl, mix the fish sauce, ½ a tbsp of lemon juice, the sugar, ginger and chili. Add the chicken pieces and mix well to coat.
9. In a frying pan, heat ½ a tbsp of olive oil over high heat. Add the chicken and stir fry for about 5-6 minutes until cooked through. Pour the remaining marinade over the chicken whilst cooking.
10. To steam the vegetables, place a metal colander inside of a large pot and fill with just enough water so the vegetables in the colander won’t touch the water. Bring to a gentle simmer, then add the bok choy, carrots to the colander and place a lid or plate on top. Steam the vegetables for about 3 minutes until tender but crisp.
11. Serve the chicken on top of the rice with the steamed vegetables on the side and a little coriander sprinkled over the top.