Lime, Baby Bok Choy & Chicken Curry with Brown Rice
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Combine fresh lime juice, low sodium Tamari, grated ginger root, curry powder, minced garlic, cayenne and sugar for marinade in a medium size bowl.
Cut chicken thigh into bite-sized pieces and add to marinade. Refrigerate for a minimum of an hour and up to 3 hours.
Cook the brown rice in unsalted water for time specified on package – about 45 minutes.
Heat oil over high heat in a non-stick pan. Sauté chicken with marinade for 4 minutes, stirring often, until cooked through.
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.
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.
|Per 250 g serving||Amount|
|Saturated Fat||3 g|
|Per 250 g serving||% Daily Value|