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Categories:
vegetable oil chicken thigh fish sauce lime juice palm sugar clove garlic red chili bunches baby bok choy lime spring onions cilantro
Viewed: 56 - Published at: 4 years agoIngredients
- 1 tbsp vegetable oil
- 8 None chicken thigh fillets
- 1/2 tbsp fish sauce
- 2 tbsp lime juice
- 2 tbsp grated palm sugar
- 1 clove garlic, minced
- 1 None small fresh red chili, chopped finely
- 2 bunches baby bok choy, quartered
- 1 None lime, cut into 4 slices
- 2 None spring onions, sliced
- 3/4 cup firmly packed fresh cilantro leaves
Method
- Heat vegetable oil in a large frying pan over high heat. Cook chicken until browned on both sides and just cooked through, about 10 mins. Set aside.
- Meanwhile, whisk together fish sauce, lime juice, palm sugar, garlic and chili. Set aside.
- Boil, steam or microwave bok choy until just tender then drain.
- Add lime slices to frying pan and cook until browned on both sides.
- Spoon sauce over chicken and sprinkle with spring onions and cilantro. Serve with bok choy and lime slices.
