Sweet Chili Chicken

Ingredients for 6 servings:

• 4 chicken breasts
• 1 tsp ginger, finely chopped
• 1 tbsp chili sauce, sweet
• 6 garlic cloves, finely diced
• 2 lemons, zest only
• 1 lime(s), zest only
• 1 tbsp coriander powder
• 50 ml olive oil
• 2 pak choi
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours

with garlic, lemon and coriander

Wash the bok choy, remove the leaf ribs, and briefly blanch the green leaves in salted water. Rinse with cold water. Squeeze out the liquid and cut the bok choy into strips. Cut the leaf ribs into bite-sized pieces and boil in salted water for about five minutes, until they are still firm to the bite. Cut the chicken breasts into strips. Mix well with the ginger, chili sauce, garlic, coriander powder, zest, and olive oil, and marinate in the refrigerator for at least one hour. Gradually fry the strips in a wok or pan on both sides until the sauce caramelizes. Do not turn the chicken too often. If this doesn’t work, add a little more sugar. Remove any browned pieces from the wok and set aside. Finally, return all the chicken pieces to the wok, mix in the two bok choy components, and let them simmer over low heat for three to four minutes. Season with salt and pepper to taste.