Lime, Baby Bok Choy & Chicken Curry with Brown Rice

Lime, Baby Bok Choy & Chicken Curry with Brown Rice

This aromatic chicken curry is full of exotic flavours. The slight sweetness of baby bok choy balances beautifully with tart lime and spicy ginger, creating a healthy and delicious dish you'll definitely want to add to your weekly recipe rotation. It's a low fat, low cal version of your favourite takeaway dinner.

Ingredients

  • Serves: 4
  • Prep Time:
  • Cook Time:
  • 1 lb (0.5 kg) boneless, skinless chicken thighs
  • 1/3 cup (75 mL) lime juice
  • 2 tbsp (30 mL) tamari, light, gluten free
  • 1 tbsp (15 mL) ginger, freshly grated
  • 1 tsp (5 mL) curry powder
  • 2 cloves garlic, minced
  • 1/4 tsp (1.25 mL) cayenne pepper
  • 1/2 tsp (2.5 mL) sugar
  • 1 cup (250 mL) brown basmati rice
  • 1 tbsp (15 mL) canola oil
  • 1 carrot(s), thinly sliced
  • 2 green onion(s), sliced
  • 2 cups (500 mL) baby bok choy, sliced
  • or
  • 2 cups (500 mL) green cabbage
  • or
  • 2 cups (500 mL) baby spinach
  • 2 cups (500 mL) mung bean sprouts
  • 1/2 cup (125 mL) cilantro, minced
  • 1/4 cup (60 mL) peanuts, chopped

Instructions

  1. Combine fresh lime juice, low sodium Tamari, grated ginger root, curry powder, minced garlic, cayenne and sugar for marinade in a medium size bowl.

  2. Cut chicken thigh into bite-sized pieces and add to marinade. Refrigerate for a minimum of an hour and up to 3 hours.

  3. Cook the brown rice in unsalted water for time specified on package - about 45 minutes.

  4. Heat oil over high heat in a non-stick pan. Sauté chicken with marinade for 4 minutes, stirring often, until cooked through.

  5. Stir in carrots and stir-fry another few minutes. Stir in green onions, baby bok choy and mung bean sprouts and stir-fry for another minute or two until tender crisp.

  6. To serve press cooked rice into timbale molds or small bowl. Unmold to one side onto individual serving plates. Spread lime chicken curry around. Garnish with minced cilantro and chopped peanuts.

Bok choy, also known as Pak-choi, is an Asian cabbage. Substitutes can be green cabbage or baby spinach.

Nutrition Info

  • Per 250 g serving Amount
  • Calories 420
  • Protein 30 g
  • Fat 15 g
  • Saturated Fat 3 g
  • Carbohydrate 43 g
  • Fibre 4 g
  • Sugar 3 g
  • Cholesterol 95 mg
  • Sodium 490 mg
  • Per 250 g serving % Daily Value
  • Potassium 15
  • Calcium 8
  • Iron 15
  • Vitamin A 25
  • Vitamin C 45
  • Vitamin B6 29
  • Vitamin B12 20
  • Folate 24
  • Magnesium 23
  • Zinc 30

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