• In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.


• Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.


• Remove from the heat and let sit, covered, for 5 min. Fluff the rice.

• Meanwhile, pat the chicken dry; season with S&P.


• In a large, high-sided pan, heat a drizzle of oil on medium-high.


• Add the chicken and cook, partially covered, 4 to 6 min. per side, until partially cooked.


• Add the coconut curry sauce and ½ cup water (double for 4 portions); bring to a boil.


• Reduce to medium, cover and cook, stirring occasionally, 3 to 5 min., until the chicken* is cooked through.

• Meanwhile, remove the root ends of the bok choy; separate the leaves (halve crosswise if large).

• In a small bowl, whisk the cashew butter, lime juice (use ½ for a milder flavour) and 2 tbsp water (double for 4 portions).


• To the pan, add the bok choy and S&P. Cover and cook, stirring halfway, 2 to 3 min., until tender.


• Add the cashew mixture; stir well.


• If the sauce seems dry, gradually add up to ¼ cup water (double for 4 portions) until you achieve your desired consistency; season with S&P.

• Divide the rice between your bowls.


• Top with the curry and chicken (slice beforehand if desired). Bon appétit!

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