Lemon chicken with bok choy

Prep 10 min
Plus Cooking time: 15 minutes
Makes 4 Servings



zest of 1 lemon
1/2 tsp
ground coriander
1/2 tsp
1/4 tsp
skinless, boneless chicken breasts
1/2 cup
low-sodium chicken broth
3 tbsp
1 tbsp
dark sesame oil
1 tbsp
2 tsp
500 g
baby bok choy, quartered


  • 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.

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


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