Thai Lime Chicken With Bok Choy Food

STIR-FRIED CHICKEN AND BOK CHOY

Steps:

• In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
• Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
• Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.

THAI LIME CHICKEN WITH BOK CHOY

Steps:

• Heat oil in large frying pan; cook chicken in batches until cooked through.
• Meanwhile place fish sauce, lime juice (and zest), sugar, garlic and chilli in a screw-top jar and shake well.
• Boil, steam or microwave bok choy until tender; drain.
• Add lime slices to same frying pan and cook until both sides are browned.
• Divide chicken among service plates.
• 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.
• Serve with bok choy, lime slices and jasmine rice.

THAI CURRIED CHICKEN AND BOK CHOY - GAI GALUMBLEE

Steps:

• Using a mortar and pestle, grind salt, peppercorns, and coriander roots until they become a paste.
• Slice chicken into 2-inch strips.
• Heat wok over med-high heat.
• Add coconut milk, coriander root paste, galangal powder, and chicken.
• Bring mixture to a boil and cook, simmering until chicken is cooked, about 8-10 minutes.
• Add the bok choy and cook until it is crisp-tender, about 10-12 minutes, or to taste.
• In a bowl, mix together remaining ingredients (except chillies and rice) until they are smooth.
• Add to wok and stir well.
• Serve with sliced Thai chillies over steamed rice in a bowl.

STIR-FRY BOK CHOY IN THAI GARLIC SAUCE

Steps:

• Rinse the bok choy and cut off the bottom stem part at the base of each head. Separate into individual leaves. If the white sections of these leaves are very wide or large, you can slice them in half lengthwise, or into thirds. Tip: If stir-frying larger bok choy, slice off the green leaf tips. Add the thicker white sections to the wok first, then throw in the leaves at the end (these will cook very fast).
• Mix all the stir-fry sauce ingredients together in a bowl or cup. Stir well to dissolve the sugar.
• Heat a wok or large frying pan over medium-high to high heat for 30 seconds to 1 minute. Add oil and swirl around.
• Now add the bok choy plus 2-3 tablespoons stir-fry sauce. Stir-fry 1-2 minutes, or until pan/wok starts to become dry.
• Now add another 2-3 tablespoons sauce and continue stir-frying another 2-3 minutes, or until the bok choy is bright green and the white stems are softened but still crunchy.
• Taste-test the bok choy with the sauce. Add more sugar if too sour for your taste, or more lime juice if too salty. Also, fresh minced chili or dried chili can be added if you prefer it spicier. If you prefer more sauce, add a little more, as desired.
• To serve, lift out the bok choy and place on a serving platter or in a serving bowl, then pour the sauce (from the bottom of the wok or pan) over. Serve immediately with plenty of Thai jasmine-scented rice. ENJOY!

THAI BASIL CHICKEN

Steps:

• Heat oil in wok. Stir-fry onions, peppers, and white part of bok-choy until crisp tender. Remove and keep warm.
• Add oil to wok if needed and stir-fry chicken, garlic, and pepper flakes until chicken is done. Add sauces in order, stirring between each addition to coat. Add cooked vegetables back and stir to coat.
• Add green part of bok choy and basil, stirring just unti hot-crisp, and beginning to wilt. Serve immediately.

BOK CHOY WITH THAI-STYLE DRESSING

Steps:

• Place the bok choy in a steamer set over a pan of boiling water and sprinkle over the salt.
• Cover and cook for 3-5 mins until tender, then tip into a warmed serving dish.
• Meanwhile heat a wok or large frying pan until hot. Add the oil, ginger, chili and garlic and stir fry for 1 minute.
• Add the soy sauce and fish sauce, heat through and drizzle over the bok choy to serve.

GINGER-SESAME CHICKEN WITH BOK CHOY, ONION AND MUSHROOMS

Steps:

• In a medium bowl, combine the chicken broth with soy sauce, wine, sugar, dissolved cornstarch and water, sesame oil and crushed red pepper. Whisk until smooth.
• In a large skillet, heat 2 t. oil until hot and add the onion wedges. Cook for about 6 minutes. Add mushrooms and continue to cook for another 6 minutes. Transfer onion and mushrooms to a plate.
• Add another 2 t. oil to the skillet and season chicken with salt and pepper and add to the skillet and cook over med. high heat until golden about 4 minute each side. Transfer to the plate with onions and mushrooms.
• Add 1 T. oil to the skillet and add the bok choy and red pepper pieces. Cook on medium high heat until crisp tender about 3 minutes. Transfer to the plate with the onion, mushrooms, and chicken.
• Add the remaining oil to the skillet and cook the ginger and garlic until fragrant about 1 minute. Return the chicken and vegetables to the skillet. Whisk the sauce in the bowl, and add to the skillet. Bring to a boil and simmer stirring until slightly thickened, about 1 minute. Transfer to bowls and serve.