Ingredients for Thai Lime Chicken With Bok Choy
- Peanut Oil
- Chicken Thigh Fillets
- 2 tablespoons fish sauce
- 4 tablespoons fresh lime juice
- Lime Zest
- Palm Sugar
- Garlic Clove
- Red Thai Chile
- Baby Bok Choy
- Lime
- Green Onions
- Cilantro Leaf
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How to Make Thai Lime Chicken With Bok Choy
- Heat 1 tablespoon of oil in a large frying pan over medium-high heat.
- Cook chicken (about 1 lb, cut into 1-inch pieces) in batches until cooked through and lightly browned, about 5-7 minutes per batch. Remove chicken and set aside.
- Meanwhile, in a screw-top jar, whisk together 2 tablespoons fish sauce, 4 tablespoons lime juice, 2 tablespoons sugar, 2 cloves minced garlic, and 1-2 finely chopped red chilies (adjust to your spice preference).
- Steam or microwave 1 bunch bok choy until tender-crisp, about 3-5 minutes. Drain well.
- Add 4 lime slices to the same frying pan and cook until lightly browned on both sides, about 1 minute per side.
- Add the prepared dressing and half of 1/4 cup thinly sliced red onion and 1/4 cup chopped cilantro to the pan. Deglaze the pan by scraping up any browned bits, cooking for 1-2 minutes.
- Return the cooked chicken to the pan and toss to coat in the dressing.
- Divide chicken among serving plates. Top with remaining red onion and cilantro.
- Serve immediately with bok choy, lime wedges, and jasmine rice.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
29g
Fat
9g
Carbs
3g
