Asian-Style Coconut Chicken Thighs
I love cooking Asian foods. At least once a week, I try something different using Asian flavours. Asian cuisine is so tasty, and it can also be so simple at the same time! It’s your turn to find out through this recipe! And you, what is your favourite Asian dish?
375 ml (1 ½ cups) low-sodium chicken broth
190 ml (3/4 cup) basmati rice, dry
5 ml (1 teaspoon) olive oil
1 large onion, chopped
2 garlic cloves, chopped
400 g (4) chicken thighs (trimmed), cut into strips
250 ml (1 cup) light coconut milk
60 ml (1/4 cup) low-sodium soy sauce
30 ml (2 tablespoons) maple syrup
400 g (3 large) bok choy, sliced
2 sweet red peppers, sliced
Salt and pepper, to taste
- In a pan, bring the chicken broth to a boil, and cook the rice according to the indications on the label.
- In another pan, heat the olive oil, and cook the onion for 5 minutes. Add the garlic and chicken thighs, and resume cooking for another 5 minutes until the meat is caramelized. Add salt and pepper.
- Add the coconut milk, soy sauce, and maple syrup. Simmer for 5 minutes, and then add the bok choy and peppers. Cook for another 5 minutes.
- Serve on a bed of rice.
Each serving of this recipe contains:
430 calories / 51 g carbs / 28 g protein / 13 g fat / 4 g fibres
By Sophie Blais