Sticky Ginger Chicken with Chilli Bok Choy

Ingredients

• 400 g Chicken thigh fillets
• 3 cm Fresh ginger
• 2 Garlic (cloves, for the chicken)
• 1 tsp Chilli flakes
• 2 tbsp Honey
• 1 tbsp Dark soy sauce
• 1 tbsp Sesame seeds
• 2 Spring onions
• 2 Bok choy (clusters)
• 1 Fresh chilli
• 1 Garlic (clove, for the bok choy)
• 1 tbsp Sesame oil
• 1 tsp Soy sauce
• 150 g Uncooked long-grain rice (to serve)

Steps

1. 1

   Fry the chicken with the fresh ginger, the two cloves of garlic, and the chilli flakes until the chicken is cooked through.

2. 2

   Stir the honey, dark soy sauce, and sesame seeds through the chicken.

3. 3

   Add the spring onions, then set the chicken aside.

4. 4

   Separate the bok choy stalks from the leaves. Fry the stalks with the fresh chilli and the remaining garlic for a few minutes.

5. 5

   Add the bok choy leaves, sesame oil, and soy sauce; cook until the leaves have softened and the bok choy is ready to serve.

6. 6

   Cook the long-grain rice and serve it with the sticky ginger chicken and chilli bok choy.

Notes

The source does not specify cooking temperatures, exact cooking times for the chicken, or how to cook the rice. Chicken nutrition varies with whether the thigh fillets are skinless or skin-on. Creator-provided macros per serving: 609 calories, 45 g protein, 15 g fat, and 74 g carbohydrates.

Nutrition per serving

• main
• dinner
• high-protein
• quick
• family-friendly
• stovetop
• meal-prep