Ingredients

The following ingredients have 4 Servings
  • 4 small boneless skinless chicken breasts (or 2 large, sliced in half)
  • ½ teaspoon each of salt and pepper
  • 1 tablespoon vegetable oil (or coconut oil)
  • ½ cup finely chopped red onion
  • 1 long red chilli, fresh, finely chopped (seeds removed) ((notes 4))
  • ¼ teaspoon dried chilli flakes (red pepper flakes)
  • 1 tablespoon minced ginger
  • 2 cloves garlic, minced
  • 1 cup full-fat coconut milk
  • ½ cup vegetable stock (or chicken stock)
  • 2 teaspoons fish sauce
  • 2 tablespoons lime juice
  • 2 teaspoons cornflour (cornstarch)
  • 4 small bunches bok choy, washed and quartered into 4 long pieces each.
  • Lime and coriander (cilantro) to serve

Instruction

  • Dry the chicken breasts using paper towel. Sprinkle the salt and pepper evenly over both sides.
  • Heat half the oil in a large skillet / frypan over medium-high heat. Once hot, add the chicken pieces. Cook for around 5-8 minutes (notes 1) until golden underneath, then flip and cook on the other side or until just cooked through (internal temperature should be 74C / 165F on a meat thermometer).
  • Remove the chicken from the pan and set aside on a warm plate, covered with aluminium foil.
  • Reduce the heat to medium and add the remaining oil to the pan.
  • Add the onion and saute, stirring regularly, until softened about 2-3 minutes. As it softens, stir to pick up all the chicken flavour from the bottom of the pan.
  • Add the fresh chilli, chilli flakes, ginger and garlic and cook for a minute, until fragrant.
  • Pour in the coconut milk, chicken stock and fish sauce. In a small bowl combine the lime juice and cornflour and mix until smooth. Pour into the pan and stir well immediately.
  • Bring the sauce to a simmer and continue to simmer for around 5 minutes until it thickens.
  • Add the bok choy and return the chicken pieces, including any juices from the plate. Cook for another 1-2 minutes until the bok choy is just tender but still crunchy.
  • Serve over rice with fresh coriander and a wedge of lime on the side.
  • Please take a moment to leave a rating and comment below - it's easy and helps more than you know.