Lime, Baby Bok Choy & Chicken Curry with Brown Rice

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.