Thai Lime Chicken with Bok Choy
Elevate your weeknight dinner game with this vibrant Thai Lime Chicken with Bok Choy, a harmonious blend of bold, citrusy flavors and creamy textures. Tender, golden-brown chicken thighs are simmered in a rich coconut milk sauce infused with zesty lime juice, fragrant ginger, and garlic, while a touch of fish sauce and soy sauce adds authentic umami depth. Fresh bok choy steams to perfection alongside the chicken, soaking up the aromatic sauce and offering a crisp, green contrast to the dish. Finished with a sprinkle of fresh cilantro and served alongside lime wedges for an extra burst of tang, this recipe is quick to prepare and perfect for pairing with jasmine rice or noodles. Healthy, flavorful, and packed with Southeast Asian flair, it's sure to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 4 heads (small) Bok choy
- 3 cloves Garlic
- 1 inch (grated) Ginger
- 2 whole Lime
- 2 tablespoons Fish sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 1 cup Coconut milk
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Red chili flakes
- 2 tablespoons (chopped) Fresh cilantro
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Wash the chicken thighs and pat them dry with paper towels. Season with salt and black pepper on both sides.
Prepare the bok choy by trimming the ends and washing each leaf thoroughly under running water. Set aside to drain.
Grate the ginger, mince the garlic, and juice one lime. Slice the second lime into wedges for serving.
In a small bowl, combine the fish sauce, soy sauce, brown sugar, lime juice, and red chili flakes. Mix well and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the chicken thighs and cook for 4-5 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant.
Pour in the coconut milk and the prepared sauce mixture. Stir well and bring to a simmer.
Return the chicken thighs to the skillet, coating them in the sauce. Simmer for about 3-4 minutes to allow the flavors to meld.
Add the bok choy to the skillet, arranging it around the chicken. Cover the skillet and let the bok choy steam for 2-3 minutes until tender but still crisp.
Remove the skillet from heat and garnish with fresh cilantro. Serve hot with lime wedges on the side. This dish pairs well with jasmine rice or steamed noodles.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1309 mg | 57% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 9.4 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 147 mg | 11% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 661 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
