Thai chicken with bok choy
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Time to make:
$4.91 per serve
(at time of publication)
Full ingredients list:
- 1 cup shredded bok choy
- 500g skinless boneless chicken breast, chopped into chunks
- 1/4 cup reduced-salt soy sauce
- 1/4 cup lime juice
- 2 teaspoons fish sauce
- 2 teaspoons brown sugar
- 4 cups frozen vegetables
- 2 x 250g sachets microwave brown or basmati rice
- 1/3 cup fresh coriander, roughly chopped
- lime wedges, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Take 4 squares of baking paper and place a quarter of the bok choy onto each. Place chicken pieces on top, then place portions into a microwave-proof dish.
Step 2 In a small bowl combine soy sauce, lime juice, fish sauce and brown sugar and drizzle on top of chicken.
Step 3 Wrap paper tightly. Pierce top of paper a couple of times and cook in microwave on high for 4–5 minutes, or until chicken is completely cooked through. Leave to stand for 2–3 minutes.
Step 4 Cook vegies and rice together in microwave, following the packet directions.
Step 5 Place chicken on top of rice and top with coriander. Serve with vegetables and lime wedges.
Make it vegetarian: Replace chicken with high-protein, firm tofu.
About this recipe
First published: September 2012