Thai Chicken with Coconut Rice and Asian Greens

Steps

1. BBQ grill to medium (if using).
2. Combine all coconut rice ingredients with a pinch of salt in a small pot and bring to the boil. As soon as it boils, stir and cover with a tightfitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid at any time during cooking.
3. While rice is cooking, prepare the rest of the meal. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. In a small bowl or dish, coat chicken in first measure of lime and coriander Thai marinade and set aside to marinate at room temperature for 5 minutes.
4. Trim ends from green beans and slice 4cm; slice bok choy leaves and stalks thinly; finely chop garlic and set all aside.
5. Heat a drizzle of oil in a large fry-pan on medium heat (or use BBQ grill). Remove chicken from marinade and cook for 1–2 minutes each side, until just cooked through. If chicken starts to burn, reduce heat. Remove from pan and wrap in foil to rest while you cook the vegetables. Keep pan on heat.
6. Wipe pan clean with a paper towel. Add a drizzle of oil to same pan and increase heat to high. Stir-fry beans for 2 minutes, add bok choy, garlic, and soy sauce and stir-fry a further minute until bok choy is just wilted. Gently toss through mung bean sprouts. Slice chicken if desired.
7. Spoon ¾ cup cooked coconut rice per person onto each plate with chicken. Serve Asian greens on the side. Drizzle over remaining lime and coriander Thai marinade, if desired.