The recipe calls for Thai red curry paste, a wonderfully tangy ingredient sold with the Asian ingredients in the supermarket. If you can’t find it, substitute curry powder for a different flavor. I like to serve this with rice noodles or cellophane noodles on the side.
Heat the oil in a large skillet over medium-high heat. Add the bok choy and bell pepper and cook, stirring, for 2 minutes. Remove the vegetables from the pan and set aside.
Season both sides of the chicken with salt and pepper and add to the hot pan. Cook until golden brown, about 2 minutes per side.
In a small bowl, whisk together the broth, sake, sesame oil, ginger, and curry paste, pour over the chicken, and bring to a simmer. Return the vegetables to the pan, partially cover, and simmer until the chicken is cooked through, 2 to 4 minutes. Remove from the heat, top with the cilantro, and serve.
Crockpot method: Arrange the bok choy and red pepper in the bottom of a medium to large slow cooker. Season the chicken with salt and pepper and place on top of the bok choy. In a small bowl, whisk together the broth, sake, sesame oil, ginger, and curry paste and pour over the chicken. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Top with the cilantro just before serving.
Photo: Judd Pilossof