Chili Chicken Stir-Fry - cooking recipe

Ingredients

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

Preparation

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.
Heat a grill pan over medium heat. Remove chicken from marinade. Cook for 2 mins per side, or until cooked through. Set aside.
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.
Distribute vegetables between serving bowls. Top with chicken. Serve with steamed rice.