Thai Lemongrass-Infused Chicken with Bok Choy and Bean Sprouts

Slice the chicken thighs into thin strips. Season well with galangal powder and a portion of the minced lemongrass.

Heat a heavy-bottomed skillet over medium-high heat. Add the chicken strips and sear until golden brown and cooked through, about 6-8 minutes. The kitchen should smell incredibly aromatic from the galangal and lemongrass.

Add the bok choy to the pan, tossing quickly until wilted but still vibrant green.

Fold in the fresh bean sprouts and the tomato-Thai basil simmered base, allowing the residual heat to warm the sauce through and lightly coat the chicken.

Toast the ciabatta square until crisp on the edges.

Plate the chicken and vegetable mixture in a shallow bowl. Serve the toasted ciabatta on the side to soak up the aromatic juices. Garnish with any remaining fresh lemongrass if desired.