Thai Lime Chicken With Bok Choy Recipe

Name: Thai Lime Chicken With Bok Choy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon peanut oil; 8 chicken thigh fillets (or 4 breast fillets); 1 tablespoon fish sauce; 2 -3 tablespoons lime juice; 1/2 teaspoon lime zest (optional); 2 tablespoons grated palm sugar or 2 tablespoons brown sugar; 1 garlic clove, crushed; 1 small red Thai chile, chopped finely (if you don't like your dish too hot, omit the seeds); 2 -3 baby bok choy, quartered lengthways; 1 lime, cut into four slices; 2 green onions, sliced thinly; 1/4 cup firmly packed cilantro leaf

Servings: persons

1 tablespoon peanut oil
8 chicken thigh fillets (or 4 breast fillets)
1 tablespoon fish sauce
2 -3 tablespoons lime juice
1/2 teaspoon lime zest (optional)
2 tablespoons grated palm sugar or 2 tablespoons brown sugar
1 garlic clove, crushed
1 small red Thai chile, chopped finely (if you don't like your dish too hot, omit the seeds)
2 -3 baby bok choy, quartered lengthways
1 lime, cut into four slices
2 green onions, sliced thinly
1/4 cup firmly packed cilantro leaf

1
Heat oil in large frying pan; cook chicken in batches until cooked through.
2
Meanwhile place fish sauce, lime juice (and zest), sugar, garlic and chilli in a screw-top jar and shake well.
3
Boil, steam or microwave bok choy until tender; drain.
4
Add lime slices to same frying pan and cook until both sides are browned.
5
Divide chicken among service plates.
6
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.
7
Serve with bok choy, lime slices and jasmine rice.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon peanut oil, 8 chicken thigh fillets (or 4 breast fillets), 1 tablespoon fish sauce, 2 -3 tablespoons lime juice, and more.

Yes, Thai Lime Chicken With Bok Choy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Lime Chicken With Bok Choy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions