Ingredients
-
1
-
8
-
1
-
2 - 3
-
1/2
-
2
-
1
-
1
-
2 - 3
-
1
-
2
-
1/4
-
-
-
Directions
Thai Lime Chicken With Bok Choy, This is from the Womens Weekly Best Food Fast cookbook Its a wonderful and tangy chicken dish , Very tasty Browned the chicken as directed removed from the pan and added all the bok choy No need to blanche the bok choy Also added a variety of sweet peppers cut up and thai chillies, since I like it spicy Stir fried all the veggies together added the sauce and returned the chicken to the pan Served over rice YUM!, Very tasty – I didn’t have bok choy, so I servered it over romaine lettuce Very tasty!! Very easy to make
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Steps
|
1
Done
|
Heat Oil in Large Frying Pan; Cook Chicken in Batches Until Cooked Through. |
|
2
Done
|
Meanwhile Place Fish Sauce, Lime Juice (and Zest), Sugar, Garlic and Chilli in a Screw-Top Jar and Shake Well. |
|
3
Done
|
Boil, Steam or Microwave Bok Choy Until Tender; Drain. |
|
4
Done
|
Add Lime Slices to Same Frying Pan and Cook Until Both Sides Are Browned. |
|
5
Done
|
Divide Chicken Among Service Plates. |
|
6
Done
|
the Original Recipe States to Spoon the Dressing Over the Chicken, and Top With the Onion and Cilantro. I Prefer to Add the Dressing and Half the Onion and Cilantro to the Pan and Deglaze the Pan For a Minute or Two, Then Spoon It Onto the Chicken, Topping With the Remainder of the Onion and Cilantro. |
|
7
Done
|
Serve With Bok Choy, Lime Slices and Jasmine Rice. |
