Lime Coconut Chicken

T1.5 diabetic muddling through the food maze. Vegetarian? Sometimes. Pescatarian? Sometimes. Meat lover? Sometimes. Food lover? Always!

subheading: FOR THE CHICKEN:

4 small boneless skinless chicken breasts (or 2 large, sliced in half)

½ teaspoon each of salt and pepper

1 tablespoon vegetable oil (or coconut oil)

½ cup finely chopped red onion

1 long red chilli, fresh, finely chopped (seeds removed) (notes 4)

¼ teaspoon dried chilli flakes (red pepper flakes)

1 tablespoon minced ginger

2 cloves garlic, minced

subheading: FOR THE SAUCE:

1 cup full-fat coconut milk

½ cup vegetable stock (or chicken stock)

2 teaspoons fish sauce

2 tablespoons lime juice

2 teaspoons cornflour ( cornstarch)

4 small bunches bok choy, washed and quartered into 4 long pieces each.

Lime and coriander (cilantro) to serve

subheading: For best results, always weigh ingredients where a weight is provided:

Equipment

A good non-stock frying pan or large skillet

I always use wooden spatulas when cooking (as opposed to the silicone type I use when baking)

Directions at sugarsaltmagic.com

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