Ingredients
- 1 cup uncooked white rice
- 1 pound boneless, skinless chicken breast cubed
- 4 teaspoons ground coriander divided
- 2 tablespoons olive oil
- 1 teaspoon fresh ginger minced
- 2 portobello mushrooms chopped
- 1 red bell pepper chopped
- 4 cups bok choy chopped with the stalks and leafy parts divided
- 1/2 cup + 2 tablespoons reduced-sodium chicken broth
- 1/2 cup coconut aminos
- 2 tablespoons coconut sugar
- 1 teaspoon sriracha if desired
For Serving:
- 1 large lime in wedges
- 1/4 cup Thai basil finely chopped
- Toasted sesame seeds if desired
- Sriracha if desired
Instructions
- Prepare your rice as per the package directions. Cook it while you make the stir-fry.
- Place the cubed chicken into a large resealable plastic bag and add in 2 teaspoons of the ground coriander. Seal the bag and toss until the coriander evenly coats the chicken. Set aside.
- In a very large wok or frying pan, heat the olive oil over medium-high heat.
- Add in the remaining ground coriander and the fresh ginger. Stir until golden brown and fragrant, about 30 seconds to 1 minute.
- Add in the chicken and cook until lightly golden brown, about 3-5 minutes per side.
- Reduce the heat to medium and add in the chopped mushrooms, bell pepper, and just the stalk part of the bok choy. Cook until the veggies are tender, about 3-4 minutes.
- Stir in the leafy part of the bok choy, along with the chicken broth, coconut aminos, coconut sugar, and sriracha. Bring to a boil and cook for 1 minute, so that the coconut sugar can dissolve.
- Divide the rice among 4 plates, and then spoon the chicken mixture on top of each portion of rice. Make sure to evenly distribute the sauce—it'll be runny, so let it soak into the rice.
- Garnish with lime wedges, Thai basil, toasted sesame seeds, and sriracha. Serve.