Green Curry Chicken

Ingredients

• 2 tablespoons minced shallots
• 2 tablespoons green curry paste
• 1 tablespoon lower-sodium soy sauce
• 1 tablespoon dark sesame oil
• 2 teaspoons grated peeled fresh ginger
• 2 teaspoons minced fresh garlic
• 1/2 teaspoon sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chile paste (such as sambal oelek)
• 1 tablespoon canola oil
• 12 ounces cubed skinless, boneless chicken breast
• 1 (13.5-ounce) can light coconut milk
• 2 cups chopped bok choy
• 1/4 cup sliced green onions
• 1/4 cup chopped fresh cilantro
• 2 cups hot cooked long-grain rice

Preparation

1. Combine shallots, green curry paste, soy sauce, ­sesame oil, ginger, garlic, sugar, cumin, and chile paste. Heat a large skillet over medium-high heat. Add canola oil. Sauté chicken 2 minutes. Add curry mixture and light coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes. Stir in bok choy, green onions, and cilantro; cook 2 minutes. Reduce heat, and simmer 8 ­minutes or until chicken is done, stirring occasionally. Serve with hot cooked long-grain rice.