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1
Prepare rice according to package directions and cook while you make the stir fry.
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2
Place cubed chicken into a large resealable bag and add half of the ground coriander, saving the rest for later.
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3
Seal the bag and toss until the coriander evenly coats the chicken.
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4
Set aside.
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5
In a very large wok, or frying pan, heat olive oil on medium-high heat.
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6
Add remaining ground coriander, fresh ginger, and cook, stirring constantly, until golden brown and fragrant.
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7
This only takes 30 seconds to 1 minute.
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8
Add chicken and cook until lightly golden brown on each side, about 35 minutes.
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9
Reduce heat to medium and add chopped mushrooms, bell pepper and just the stalk part of the bok choy.
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10
Cook until veggies are tender, about 34 minutes.
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11
Stir in the leafy part of the bok choy, along with chicken broth, coconut aminos, coconut sugar and Sriracha.
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12
Bring to a boil and cook just for 1 minute, so that coconut sugar dissolves.
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13
Divide the rice between plates, and then divide chicken mixture on top of the rice, making sure to divide the liquid as well (itll be runny, its not supposed to be thick).
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14
Squeeze some fresh lime juice on top of each bowl, following by 1 tablespoon each of Thai basil and a sprinkle of sesame seeds.
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15
If desired, add more Sriracha.
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16
Devour.
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17
Note: If you dont eat white rice, feel free to use cauliflower rice.
