Lemon Chicken with Bok Choy

By HeatherS

Ingredients

• zest of one lemon
• 1/2 tsp ground coriander
• 1/2 tsp chili flakes (optional)
• 1/4 tsp salt
• 4 skinless, boneless chicken breasts
• 1 cup low-sodium chicken broth
• 1 -2 tbsp lemon juice (your prefernce)
• 1 tbso dark sesame oil
• 1 garlic clove, minced
• 1 tbsp cornstarch
• 2 tsp soy sauce
• 500 g baby bok choy (about 8) quartered

Details

Servings 4
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

1.Combine lemon zest, coriander, chili flakes and salt in a medium bowl. Add chicken and turn to coat.

2.Heat a large frying pan over medium-high. When hot, spray well with oil. Add chicken and sauté until golden, 4 min per side. When chicken is golden brown, stir in broth, lemon juice, sesame oil and garlic. Bring to a boil, then reduce heat to medium-low. Cover and simmer, turning chicken occasionally, until springy when pressed, 4 to 8 min.

3.In a small bowl, combine cornstarch with soy and 1 tbsp water.

4.Remove chicken to a platter and cover loosely with foil to keep warm.

5.Increase heat to medium-high. Stir in bok choy. Stir often until tender-crisp, about 3 to 4 min. Remove to platter with chicken. Whisk cornstarch mixture into broth in pan. Stir constantly until sauce thickens, about 1 min. Pour sauce over chicken.