Name: Spicy Chili Chicken with Peanut Sauce, Roasted Bok Choy & Sesame Seeds
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 12 baby bok choy; 1.36 kg chicken thighs, boneless skinless; 3 (2 ½ cm) pieces ginger root; 1 ½ limes; black pepper; chili-garlic sauce; coriander, ground; cumin, ground; natural peanut butter; salt; sesame seeds; soy sauce; virgin coconut oil

Spicy Chili Chicken with Peanut Sauce, Roasted Bok Choy & Sesame SeedsSpicy Chili Chicken with Peanut Sauce, Roasted Bok Choy & Sesame Seeds — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

12 baby bok choy

1.36 kg chicken thighs, boneless skinless

3 (2 ½ cm) pieces ginger root

1 ½ limes

black pepper

chili-garlic sauce

coriander, ground

cumin, ground

natural peanut butter

salt

sesame seeds

soy sauce

virgin coconut oil

Instructions

Preheat oven to 205°C (400°F).

Wash and dry the fresh produce.

Peel and mince ginger. Place in a large bowl, along with soy sauce, oil, chili-garlic sauce, and spices, then whisk to combine the marinade. (If coconut oil is solid, melt in a small saucepan over low heat.)

Trim and cut bok choy lengthwise into quarters. Divide between two large baking sheet pans, drizzle with half of the marinade, and turn to coat. Spread bok choy out in an even layer. (Reserve remaining marinade for later use.)

Place baking sheets in the oven (it doesn't have to be fully heated) and roast until bok choy is tender and starting to brown, 10-12 minutes. Remove from oven.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat chicken dry with paper towels, add to the bowl with the reserved marinade, and turn to coat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken (shaking off any excess marinade) and pan-fry until golden brown and cooked through, 3-4 minutes per side. Remove from heat.

While the chicken is cooking, zest and juice limes into a small bowl. Add peanut butter, chili-garlic sauce, and salt, then whisk to combine the sauce. If needed, add water, a few teaspoons at a time, to reach a drizzling consistency.

To serve, divide bok choy and chicken between plates or bowls. Drizzle with peanut sauce, sprinkle with sesame seeds, and enjoy!

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