lunch

Thai Lemongrass Chicken and Bok Choy Braise with Fragrant Jasmine Rice

Name: Thai Lemongrass Chicken and Bok Choy Braise with Fragrant Jasmine Rice
Ingredients: 132.7 g Chicken, broilers or fryers, thigh, meat and skin, raw; 85.8 g JASMINE RICE THAI HOM MALI RICE; 561.2 g Bok choy, raw; 80 g Fresh Bean Sprouts; 13 g Coconut milk, raw

Nutrition

760

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(5)

Chicken, broilers or fryers, thigh, meat and skin, raw132.7 g

JASMINE RICE THAI HOM MALI RICE85.8 g

Bok choy, raw561.2 g

Fresh Bean Sprouts80 g

Coconut milk, raw13 g

Instructions

Rinse 80g jasmine rice until the water runs clear. Cook in 150ml water until fluffy and fragrant.

In a deep sauté pan, sear the chicken thighs skin-side down over medium-high heat until the skin is deeply golden and crackles. Flip and cook for 2 minutes.

Add 1 tbsp of lemongrass aromatics (from the pantry pool) to the pan. Sauté until the kitchen fills with a bright, citrusy aroma.

Pour in 65g of coconut milk and bring to a gentle simmer. Add the bok choy, covering the pan to braise until the greens are tender but still vibrant, about 4-5 minutes.

Fold in the fresh bean sprouts at the very last second to maintain their crisp snap.

Plate the jasmine rice in a shallow bowl, top with the braised chicken thighs, and pour the coconut-lemongrass braising liquid over everything. Garnish with an extra squeeze of lime zest to brighten the rich coconut base.