Bok choy is a type of Chinese cabbage and lends itself perfect to stirfy dishes.
It is also the part of the brassicas vegetables, which means it's important for liver and hormone health.
Thai Chicken Stir-Fry
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Bok choy is a type of Chinese cabbage and lends itself perfect to stir-fry dishes.
It is also part of the brassicas vegetables, which means it's important for liver and hormone health.
Author:Cailie Ford
Ingredients
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1 bunch bok choy, leaves seperated
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1 carrot, diced
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1 onion, sliced into thin wedges
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1 zucchini, diced
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450g chicken breast, cut into 1cm strips
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3 garlic cloves, crushed
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1 tbsp chilli flakes
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1 tsp fish sauce
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2 Tbsp soy sauce
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2 tsp sugar
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2 Tbsp water
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¾ cup coriander leaves
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½ cup basil leaves
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Juice of 1 lime
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Steam rice, to serve
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2 Tbsp olive oil
Directions
Heat 1 Tbsp oil in a large frying pan over high heat. When hot, add chicken and stir-fry until white, approx. 3 min. Remove chicken from pan using a slotted spoon and set aside.
Add carrot and onion to the pan and stir fry until onion is translucent, before adding chilli flakes, fish and soy sauce, sugar, pepper and water, and stir-fry for 1 min.
Add coriander, zucchini, basil, bok choy, chicken and stir-fry for a further 1 min. Stir in lime juice and serve rice.
Recipe Note
TIP: Stir-fries are so accomodating to any other types of veg you have on hand. You could easily add broccoli, beans, sugar snap peas, or capsicum to this dish.