Lemon chicken with bok choy

148

PREP TIME

10 min

Makes

4 Servings

* PLUS Cooking time: 15 minutes
Lemon chicken with bok choy

Michael Graydon


Ingredients

  • zest of 1 lemon
  • 1/2 tsp ground coriander
  • 1/2 tsp chili flakes
  • 1/4 tsp salt
  • 4 skinless, boneless chicken breasts
  • 1/2 cup low-sodium chicken broth
  • 3 tbsp lemon juice
  • 1 tbsp dark sesame oil
  • 1 garlic clove
  • 1 tbsp cornstarch
  • 2 tsp soy sauce
  • 500 g baby bok choy , quartered

Instructions

  • Combine lemon zest, coriander, chili flakes and salt in a medium bowl. Add chicken and turn to coat.
  • Heat a large frying pan over medium-high. When hot, spray well with oil. Add chicken and sauté until golden, 4 min per side. When chicken is golden brown, stir in broth, lemon juice, sesame oil and garlic. Bring to a boil, then reduce heat to medium-low. Cover and simmer, turning chicken occasionally, until springy when pressed, 4 to 8 min.
  • In a small bowl, combine cornstarch with soy and 1 tbsp water.
  • Remove chicken to a platter and cover loosely with foil to keep warm.
  • Increase heat to medium-high. Stir in bok choy. Stir often until tender-crisp, about 3 to 4 min. Remove to platter with chicken. Whisk cornstarch mixture into broth in pan. Stir constantly until sauce thickens, about 1 min. Pour sauce over chicken.

Nutrition (per serving)

  • Calories
  • 236,
  • Protein
  • 34 g,
  • Carbohydrates
  • 7 g,
  • Fat
  • 8 g,
  • Fibre
  • 2 g,
  • Sodium
  • 496 mg.

A classic Asian dish that’s rich in protein and vitamin-rich bok choy. Serve with rice or vermicelli and enjoy!