Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 1 tablespoon of grated ginger, 2 minced garlic cloves, 1 tablespoon of soy sauce, 0.5 teaspoon of sesame oil, and 600 grams of chicken thighs; toss to coat and marinate for at least 15 minutes.

2. 2

   Whisk together 200 ml of full-fat coconut milk, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of cornstarch, and 0.5 teaspoon of red chili flakes in a separate small bowl to create the sauce.

3. 3

   Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat, then pan-sear the marinated chicken thighs for 4-5 minutes per side until golden brown and cooked through.

4. 4

   Remove the chicken from the skillet and set aside, then add 1 tablespoon of grated ginger and 2 minced garlic cloves to the same skillet and sauté for 1 minute until fragrant.

5. 5

   Add 2 heads of chopped bok choy to the skillet and cook for 3-4 minutes until slightly tender, then return the cooked chicken to the skillet.

6. 6

   Pour the prepared coconut-ginger sauce over the chicken and bok choy, bringing it to a gentle simmer for 2-3 minutes until the sauce thickens.

7. 7

   Garnish the dish with 2 sliced green onions before serving immediately with steamed rice if desired.