Lime, Baby Bok Choy & Chicken Curry with Brown Rice

1 lb (0.5 kg) boneless, skinless chicken thighs

1/3 cup (75 mL) lime juice

2 tbsp (30 mL) tamari, light, gluten free

1 tbsp (15 mL) ginger, freshly grated

1 tsp (5 mL) curry powder

2 cloves garlic, minced

1/4 tsp (1.25 mL) cayenne pepper

1/2 tsp (2.5 mL) sugar

1 cup (250 mL) brown basmati rice

1 tbsp (15 mL) canola oil

1 carrot(s), thinly sliced

2 green onion(s), sliced

2 cups (500 mL) baby bok choy, sliced

2 cups (500 mL) green cabbage

2 cups (500 mL) baby spinach

2 cups (500 mL) mung bean sprouts

1/2 cup (125 mL) cilantro, minced

1/4 cup (60 mL) peanuts, chopped

1 Combine fresh lime juice, low sodium Tamari, grated ginger root, curry powder, minced garlic, cayenne and sugar for marinade in a medium size bowl.
2 Cut chicken thigh into bite-sized pieces and add to marinade. Refrigerate for a minimum of an hour and up to 3 hours.
3 Cook the brown rice in unsalted water for time specified on package - about 45 minutes.
4 Heat oil over high heat in a non-stick pan. Sauté chicken with marinade for 4 minutes, stirring often, until cooked through.
5 Stir in carrots and stir-fry another few minutes. Stir in green onions, baby bok choy and mung bean sprouts and stir-fry for another minute or two until tender crisp.
6 To serve press cooked rice into timbale molds or small bowl. Unmold to one side onto individual serving plates. Spread lime chicken curry around. Garnish with minced cilantro and chopped peanuts.