Lunch · Thai · 10 min
Thai Lemongrass-Infused Chicken with Bok Choy and Bean Sprouts
- Calories
- 543
- Protein
- 50g
- Carbs
- 57g
- Fat
- 12g
Ingredients
- 198.9 g Chicken thighs, skinless, raw
- 70g Ciabatta square
- 100g Fresh Bean Sprouts
- 100g Bok choy, raw
- 30g Lemongrass stalk, fresh, minced
- 5g Galangal powder
- 45g Tomatoes Thai Basil Simmered Soup (base)
Method
- 01Slice the chicken thighs into thin strips. Season well with galangal powder and a portion of the minced lemongrass.
- 02Heat 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.
- 03Add the bok choy to the pan, tossing quickly until wilted but still vibrant green.
- 04Fold 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.
- 05Toast the ciabatta square until crisp on the edges.
- 06Plate 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.
Cook it with the whole plan around it
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