Lunch · Thai · 10 min
Thai Lemongrass Chicken and Bok Choy Braise with Fragrant Jasmine Rice
- Calories
- 760
- Protein
- 46g
- Carbs
- 74g
- Fat
- 24g
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
Method
- 01Rinse 80g jasmine rice until the water runs clear. Cook in 150ml water until fluffy and fragrant.
- 02In 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.
- 03Add 1 tbsp of lemongrass aromatics (from the pantry pool) to the pan. Sauté until the kitchen fills with a bright, citrusy aroma.
- 04Pour 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.
- 05Fold in the fresh bean sprouts at the very last second to maintain their crisp snap.
- 06Plate 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.
Cook it with the whole plan around it
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