Bok choy, chopped with stems and leaves kept separate – 1 bunch
Onion, cut into thin wedges – 1
Broccoli, chopped into florets – 1 small head
Chicken thighs*, sliced – 400g
Rice – 300g
Chili flakes – 1 teaspoon
Sesame oil – 1 teaspoon
Ginger – 3 tablespoons
Garlic, crushed – 2 cloves
Soy sauce – 4 tablespoons
White vinegar – 4 teaspoons
Fresh corriander – to serve
Olive oil – 2 teaspoons
Method
Pick coriander leaves and finely chop stems, keeping stems & leaves separate.
Rinse the rice until water runs clear. Place in a small saucepan with 250ml of water and bring to a simmer over medium heat. Reduce heat to low and cook for 12 minutes until water is absorbed. Turn off the heat & stand, covered, for 5 minutes.
Meanwhile, combine coriander stems, 1/2 garlic and 1 tablespoon of soy sauce in a shallow dish before adding the chicken and tossing to coat. Heat 1 teaspoon of olive oil in a frypan before stir-frying the chicken for 4-5 minutes until browned and cooked through. Remove from pan.
In a small bowl combine 1 teaspoon of sesame oil, 3 tablespoons of soy sauce, 4 teaspoons of white vinegar, remaining garlic, ginger and chilli flakes.
Heat 1 teaspoon of olive oil in frypan over high heat. Stir fry the onion, carrot, broccoli and bok choy stems for 1-2 minutes before adding the ginger mixture and continue to stir fry for another 3 minutes. In the final minute add chicken and bok choy leaves and and cook until bok choy leaves are just wilted.
Serve on a bed of rice and garnished with fresh coriander leaves.
Recipe tips
*chicken thigh can be swapped with another protein of your choice such as tofu, beef or prawns.
