Chili Chicken Stir-Fry

• 2 tbsp peanut or vegetable oil
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tbsp fresh lemon thyme leaves
• 1 lb chicken thighs, each thigh cut into 4 pieces
• 3 cloves garlic, sliced
• 1 None fresh small red chili, seeded, finely chopped
• 1 bunch baby bok choy, chopped, stalks and leaves separated
• 1 bunch choy sum, chopped, stalks and leaves separated
• 5.25 oz snow peas, trimmed
• 1/4 cup chicken stock
• 1 tbsp light soy sauce
• None None cooked rice, to serve

1. Combine 1 tbsp oil, lemon zest, lemon juice and thyme. Add chicken and toss to coat. Cover with plastic wrap and chill for at least 15 mins.
2. Heat a grill pan over medium heat. Remove chicken from marinade. Cook for 2 mins per side, or until cooked through. Set aside.
3. Meanwhile, in a wok, heat remaining oil over high heat. Stir-fry garlic and chili for 30 seconds. Add bok choy and choy sum stalks. Stir-fry for 2 mins. Add leaves and snow peas. Stir-fry for 2 mins, or until just wilted. Add stock and soy sauce. Bring to a boil then remove from heat.
4. Distribute vegetables between serving bowls. Top with chicken. Serve with steamed rice.

peanut, lemon zest, lemon juice, thyme, chicken thighs, garlic, red chili, baby bok choy, choy, snow peas, chicken stock, soy sauce, rice

Taken from recipes-plus.com/api/v2.0/recipes/27600 (may not work)