- High-protein
- Nausea-friendly
Ingredients
Serves: 4
- 1 tbsp extra virgin olive oil
- 500g chicken thighs
- 7 cloves garlic, minced
- 8cm ginger, minced
- 80g brown rice, uncooked
- 150 mL chicken stock
- 2 ½ tbsp soy sauce
- 1-2 bird’s eye chillies, finely diced (optional)
- 2 tbsp peanut butter or 2 tsp fermented soybean paste
- 1 lime, juiced
- 4 tbsp water
- 4 heads pak choi, quartered
- 1 large handful fresh coriander, roughly chopped
- 2 spring onions, finely sliced
Method
Step 1
Pat dry the chicken thighs and season with salt. Place the chicken thighs in a large cooking pot with a small amount of oil on medium heat. Cook for about 12mins, flipping halfway.
Step 2
Remove the chicken from the pot and set aside. Turn the heat down to medium-low and add the majority of the minced garlic and ginger, leaving a bit leftover for the sauce. Cook until fragrant and stir often to prevent burning.
Step 3
Add the uncooked brown rice and stir constantly for about 1min, until the rice is warm.
Step 4
Add in ½ tbsp soy sauce and the chicken stock, and stir to combine. Place the chicken back into the pot on top of the rice, skin side up, and reduce the heat to low. Place a lid on the pot and cook for 40mins. Once the rice is cooked, remove the pot from the heat and let it sit for an additional 10mins.
Step 5
Whilst the chicken is cooking, make the sauce by combining the chillies (if using), the remaining garlic, ginger, soy sauce, lime juice, peanut butter (or soybean paste), and water to achieve your desired thickness.
Step 6
When you remove the chicken from the heat, bring a medium pot of water to boil and blanch the pak choi for 1-2mins.
Step 7
Slice a cucumber into thin coins to compliment your chicken and rice.
Step 8
Plate the chicken, rice, and vegetables, and pour on your sauce. Sprinkle with coriander and spring onions.
