Pan-Seared Chicken Breast with Lemongrass-Ginger Broth and Bok Choy

Prepare the aromatics: trim and bruise 2 fresh lemongrass stalks with the back of a knife, then cut into 3-inch pieces; peel and slice 2 inches of fresh ginger into thin coins; peel and smash 4 cloves of garlic; peel and thinly slice 1 medium shallot; cut 2 fresh limes in half for juicing.

Prepare the vegetables: trim the stems from 6 oz of shiitake mushrooms and slice the caps into 1/4-inch strips; trim the ends from 8 baby bok choy heads and cut each in half lengthwise; roughly tear 1/2 cup of fresh Thai basil leaves.

Pat 4 boneless skinless chicken breasts completely dry with paper towels. Season both sides generously with salt and black pepper. Let rest at room temperature for 10 minutes.

Heat 1 tbsp of avocado oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken breasts and sear for 6 to 7 minutes on the first side without moving, until deeply golden brown. Flip and sear for another 5 to 6 minutes until the internal temperature reaches 165°F. Transfer chicken to a cutting board and tent loosely with foil to rest for 5 minutes.

While the chicken cooks, prepare the aromatic broth: in a medium saucepan, heat 1 tbsp of avocado oil over medium heat. Add the sliced shallot and cook for 2 minutes until softened. Add the bruised lemongrass pieces, ginger coins, and smashed garlic cloves. Sauté for 2 minutes until highly fragrant.

Pour 3 cups of low-sodium chicken broth into the saucepan with the aromatics. Add 2 tbsp of fish sauce, 1 tbsp of rice vinegar, and 1/2 tsp of red chili flakes. Bring to a gentle simmer and cook for 10 minutes to infuse the broth with the aromatics.

While the broth simmers, prepare the vegetables: heat a large wok or skillet over high heat. Add the sliced shiitake mushrooms and dry-sear for 2 minutes until they begin to brown. Add a splash of the simmering broth and cook for 1 minute more. Transfer mushrooms to a plate.

In the same wok, add the halved bok choy cut-side down. Sear for 2 minutes until lightly charred, then add 1/4 cup of the simmering broth, cover, and steam for 2 to 3 minutes until the bok choy is tender-crisp. Season with a pinch of salt.

Strain the aromatic broth through a fine-mesh sieve into a clean pot, discarding the lemongrass, ginger, garlic, and shallot solids. Return the strained broth to medium heat and stir in the juice of 1 fresh lime. Taste and adjust seasoning with additional fish sauce or lime juice if needed.

Slice each rested chicken breast on the bias into 1/2-inch thick slices. Divide the seared bok choy and shiitake mushrooms evenly among 4 shallow serving bowls.

Arrange the sliced chicken breast over the vegetables in each bowl. Ladle the hot, fragrant lemongrass-ginger broth around the chicken and vegetables.

Garnish each bowl with torn Thai basil leaves and serve immediately with lime wedges from the remaining lime on the side.