Thinly slice the chicken thighs into strips and place into a container with a lid
Add the sesame oil, garlic powder, ground ginger and salt and stir well to ensure all the chicken strips are coated
Cover and place in the fridge for a minimum of 4 hours or overnight to marinate
Stir-Fry
Slice the capsicum in half lengthways, remove the core, seeds and pith. Slice into thin strips. Slice the stems and the leaves of the bok choy into thin strips and keep the leaves separate
Heat a large non-stick frying pan or wok over high heat
Once the pan/wok has heated add half the coconut oil and the sliced capsicum and bok choy stems and stir-fry for 2-3 minutes to soften
Remove the vegetables from the pan and set aside
Place the pan back on the heat and add the remaining coconut oil
Add the chicken and stir-fry for 2-3 minutes until it is cooked through
Add the cooked vegetables, the bok choy leaves and the sweet chilli sauce to the pan and toss through for one minute to wilt the leaves
Serve immediately topped with the toasted slivered almonds
Video
Notes
Sweet chilli sauce option for Americans - G Hughes Sweet chilli sauceNOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.