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

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!

Note: Bok choy, also known as Pak-choi, is an Asian cabbage. Substitutes can be green cabbage or baby spinach.


  • 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


  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.

Recipe developed for CFC by Nancy Guppy, RD, MHSc.

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