Coconut Lemongrass Chicken With Bok Choy

A flavorful dish of chicken marinated in a lemongrass mixture, cooked with bok choy in a coconut broth, and served with white rice, cilantro, and sliced chili.

By @maxiskitchen

Original recipe source

Coconut Lemongrass Chicken With Bok Choy

Cook time: 60 minutes

Servings: 4

Ingredients

  • 2 stalks lemongrass
  • 3 garlic cloves
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp avocado oil
  • 0.5 tsp black pepper
  • 1.5 lbs boneless skinless chicken thighs
  • 1 tbsp avocado oil
  • 2 small shallots
  • 1 thai chili
  • 13.5 oz coconut milk
  • 0.5 cup chicken stock
  • 1 tsp fish sauce
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 3 baby bok choy
  • 0.5 lime
  • 1 bunch fresh cilantro
  • 1 fresno chili
  • 1 bowl white rice

Instructions

  1. Discard the top two thirds of the lemongrass as well as one inch at the bottom; peel off the tough outer layer and then smash with a meat mallet and finely chop.
  2. Add chopped lemongrass to a large bowl along with the garlic, fish sauce, soy sauce, sugar, avocado oil, and pepper. Mix well.
  3. Add the chicken thighs to the bowl and toss to coat. Marinate for at least 30 mins (or up to 12 hours in the fridge).
  4. In a large, deep skillet (or pot) over medium-high heat, heat the avocado oil until shimmering. Add the chicken in a single layer and sear until golden brown, about 3-4 mins per side. Remove from the heat and transfer the chicken to a plate.
  5. Return the pan to the stove over medium heat. Add the shallot and chili and cook, stirring, until softened, 2-3 mins.
  6. Stir in coconut milk and stock, scraping up any browned bits. Add the fish sauce, salt and pepper and bring to a simmer over med-high heat.
  7. Return chicken to the pan along with any juices. Nestle in bok choy around the chicken, lower heat to a gentle simmer, cover and cook 6-9 mins until the bok choy is just wilted and bright green and the chicken is cooked through.
  8. Stir in the juice of half a lime, taste it, and add the other half if you’d like the broth tangier.
  9. Serve the chicken and bok choy in shallow bowls alongside white rice. Spoon the broth over the top, garnish with cilantro and sliced chili and enjoy!
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