Lime, Baby Bok Choy & Chicken Curry with Brown Rice – We Heart Local BC

Lime, Baby Bok Choy & Chicken Curry with Brown Rice

Lime, Baby Bok Choy & Chicken Curry With Brown Rice

Submitted by: BC Chicken Marketing Board

This aromatic chicken curry is full of exotic flavours. The slight sweetness of baby bok choy balances beautifully with tart lime and spicy ginger, creating a healthy and delicious dish you’ll definitely want to add to your weekly recipe rotation. And its gluten free!
(Bok choy, also known as Pak-choi, is an Asian cabbage. Substitutes can be green cabbage or baby spinach.)
Recipe developed for CFC by Nancy Guppy, RD, MHSc. and submitted by BC Chicken Marketing Board. For more recipes visit


1 cup Brown Basmati Rice

1 lb, boneless skinless chicken thighs Chicken

1/3 cup Lime Juice

2 tbsp, light, gluten free Tamari

1 tsp Curry Powder

2 cloves, minced Garlic

1/4 tsp Cayenne Pepper

1/2 tsp Sugar

1 tbsp Canola Oil

1, thinly sliced Carrots

Cooking Instruction

  1. Cook the brown rice in unsalted water for time specified on package – about 45 minutes.
  2. Combine fresh lime juice, low sodium Tamari, grated ginger root, curry powder, minced garlic, cayenne and sugar for marinade in a medium size bowl.
  3. Cut chicken thigh into bite-sized pieces and add to marinade. Refrigerate for a minimum of an hour and up to 3 hours.
  4. Heat oil over high heat in a non-stick pan. Sauté chicken with marinade for 4 minutes, stirring often, until cooked through.
  5. Stir in carrots and stir-fry another few minutes. Stir in green onions, baby bok choy and mung bean sprouts and stir-fry for another minute or two until tender crisp.
  6. To serve press cooked rice into timbale molds or small bowl. Unmold to one side onto individual serving plates. Spread lime chicken curry around. Garnish with minced cilantro and chopped peanuts.

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