Curry Chicken with Broccoli and Bok Choy over Yellow Rice

This delightful dish combines tender boneless chicken breast sautéed with fresh broccoli and bok choy, all seasoned with a fragrant yellow curry. Served over a bed of fluffy yellow curry rice, this meal is both comforting and vibrant, showcasing a balance of traditional flavors with a creative twist that makes it appealing to all palates. It's a wholesome option that respects dietary needs while delivering on flavor.

Ingredients:

• 2 boneless chicken breasts, cut into cubes
• 2 cups broccoli florets
• 2 cups bok choy, chopped
• 1 cup jasmine rice
• 2 cups chicken broth
• 1 tablespoon yellow curry powder
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon soy sauce (optional)
• 1 tablespoon fresh cilantro, chopped (for garnish)

Instructions:

1. In a medium saucepan, combine jasmine rice and chicken broth. Bring to a boil, then reduce heat to low and let simmer for about 15 minutes until rice is cooked and liquid is absorbed.
2. While rice is cooking, heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent.
3. Add minced garlic and cook for an additional minute until fragrant.
4. Stir in the cubed chicken breast and season with salt, pepper, and yellow curry powder. Cook until chicken is browned and cooked through, about 5-7 minutes.
5. Add broccoli florets and bok choy to the skillet, stirring well. Cook for another 3-4 minutes until the vegetables are tender but still vibrant.
6. If desired, drizzle with soy sauce for added depth of flavor.
7. Serve the chicken and vegetable mixture over the yellow curry rice, garnished with fresh cilantro.