Chiang Mai Chicken, Pomegranate Glaze, Bok Choy

Chefs travel to Chiang Mai in Northern Thailand just to taste some of the best chicken in the world. It takes two days for Thai chefs to prepare but now you can enjoy it any time! It starts with deliciously flavored egg fried rice and antioxidant-rich, steamed baby bok choy, then perfected with mouthwatering chicken breast marinated in a unique blend of spices and served with a side of tangy, sweet pomegranate glaze.

Remove the pomegranate glaze and keep to the side. Remove the chicken & sides and place on a dinner plate. Cover the chicken & sides with a damp paper towel. Heat in the microwave for 1 minute. Stir the rice & bok choy, then add the container of the pomegranate glaze with the lid removed and heat for 1 more minute. Test for temperature and if necessary heat for another 15 seconds until or hot. Serve with the pomegranate glaze.

Chicken Breast, Bok Choy, Calrose Rice, Egg, Peas, Pomegranate Molasses, Coconut Aminos, Olive Oil, Scallions, Coconut Milk, Sambal Chili Sauce, Lime Juice, Fish Sauce, Ginger, Garlic, Coconut Sugar, Sesame Seeds, Cane Sugar, Seasoning Sauce, Coriander, Turmeric, White Pepper, Cumin Seed, Chicken Base
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