Based on a recipe in Women’s Day
Prep time: 15 minutes
Cook time: 60 minutes
Servings: 3 to 4
- ¼ cup chicken broth or water
- 1 ½ Tbsp soy sauce
- 1 ½ Tbsp brown sugar
- 1 Tbsp lime juice
- ½ Tbsp grated ginger
- 1 to 1½ tsp chili garlic sauce
- 3 chicken breasts, cubed
- 1 Tbsp cornstarch
- 1 cup rice
- 4 heads baby bok choy
- 4 to 6 scallions, sliced
- toasted sesame seeds
- In a medium-sized pan, whisk together chicken broth, soy sauce, brown sugar, lime juice, ginger, and chili garlic sauce.
- Cut chicken breasts into bite-sized cubes. Add to the sauce in the pan. Cover and cook on low for 50 to 55 minutes.
- In a small bowl, whisk together cornstarch and 1 Tbsp of water. Add to the pan when the chicken has 20 to 25 minutes of cooking time remaining.
- Wash and separate the leaves of the bok choy. Gently fold into the pan when the chicken has 5 minutes of cooking time remaining.
- Serve over rice. Sprinkle with sliced scallions and sesame seeds.
The original recipe calls for the use of a slow cooker. Instead, I cooked the chicken with the sauce in a pan on the stove, following time conversion directions I found online. The chicken seemed to be uber tender, but the liquid still a bit too much. I need to tweak the recipe to reduce the amount of liquid or to thicken it more.
The original recipe also calls for chicken thighs. I found that chicken breasts diced small worked well, with the added bonus that I didn’t have to remove the chicken from the bones and shred it after I cooked it.
I used lime juice from a bottle rather than squeezed from a fresh lime. I also use a refrigerated ginger paste from an American grocery store rather than grate fresh ginger.
Don’t let the chili garlic sauce scare you off. It is not overly hot. Usually you can find it in a small container in the ethnic section of a typical American grocery store.
I have served this dish over Asian rice that I cook in my rice cooker. However, the dish would go well with any type of rice (basmati, jasmine, brown).