Lemongrass Chicken with Baby Bok Choy

This fresh tasting stir fry makes a quick, delicious dinner.

Lemongrass Chicken with Baby Bok Choy

Makes 4 servings

1-1/2 lbs chicken breast, cut into strips
1 stalk lemongrass, finely chopped
1/2 cup finely chopped shallot or red onion
2 cloves garlic, crushed
1 tbsp fish sauce
1/2 tsp red pepper flakes
1/2 tsp turmeric
Juice of 1 lime
8 heads baby bok choy, sliced into 1/2 inch ribbons
Cauliflower rice or brown rice for serving
Canola oil, salt and pepper

In advance:

Whirl together lemongrass, shallot or onion, garlic and red pepper flakes in a blender with fish sauce and lime juice. In a bowl, mix in turmeric and toss with with chicken strips. Refrigerate for at least 30 minutes and up to 24 hours.

Note - if you do not have a mortar and pestle, the marinade ingredients can be whirled together in a food processor or blender.

Preparation:

  1. Heat a drizzle of canola oil in a large sautee pan on medium-high heat. Stir fry chicken strips until cooked through and transfer to a bowl.
  2. Heat another drizzle of canola oil in the sautee pan and stir fry bok choy until softened. Return chicken to pan and toss to combine.
  3. Serve chicken with a scoop of brown rice or cauliflower rice for a paleo or whole 30 option.

Donna Whitlock

Donna Whitlock


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