Coconut Chicken With Sauted Bok Choy Recipe




INGREDIENTS:

For the chicken:
  • 1/3 cup unsalted peanuts
  • 1 Tbs. cumin seeds, toasted
  • juice from half a lime
  • 1 Tbs. dark sesame oil
  • 1 tsp coriander seeds, toasted
  • 3 garlic cloves
  • 1 peeled shallot
  • 1/3 cup light coconut milk
  • 3 Tbs. brown sugar
  • 1 Tbs. grated and peeled fresh ginger
  • 1/4 tsp ground turmeric
  • 1 serrano chile, stem removed
  • 6 boneless, skinless chicken thighs, cut into bite-sized pieces
  • pinch of salt

For the Bok Choy:


  • 2 Tbs. extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 Tbs. fresh ginger, minced
  • 1 red thai bird chile, thinly sliced
  • 1 head pak choi, cut into sections
  • pinch of salt and pepper
Coconut Chicken With Sauted Bok Choy Recipe


INSTRUCTIONS:
  1. This is so good I can’t wait for you to read this. Throw the first 7 ingredients into a food processor and process with a few pulses. Add the coconut milk, sugar, ginger, turmeric and serrano chile in and process until smooth. Pour mixture into a large sealable plastic bag. Add the chicken chunks and seal. Marinate the chicken in the fridge for an hour, flipping the bag at 30 minutes.
  2. Preheat grill or skillet to a medium-high. Remove chicken from bag and discard the marinade. Thread the chicken onto skewers, and give a tiny sprinkle of salt to them. Grill or saute until cooked through, roughly 6 minutes on each side. Remove from heat and set aside to keep warm.
  3. Back in the skillet, add the oil, ginger, garlic and chile. Let bloom for 30 seconds. Add the pak choi and saute until slightly wilted, 3 minutes total.

Source: Bev Cooks

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