Chicken with bok choy and sweet chili sauce

Sweet chili sauce:

5 tablespoons white wine vinegar

4 cloves finely chopped garlic

4 tablespoons honey

1 tablespoon brown sugar

1 finely chopped, red chili

2 ts arrowrotpulver

2 teaspoons grated ginger

1/2 ts salt

1/2 ts cayennepepper

2 ss sweet chili dipping sauce

2 dl water

Mix everything in a saucepan and cook until the arrowroot is dissolved and the sauce has thickened.

The chicken:

1 tablespoon rice vinegar
1 tbsp sesame oil
1 tsp Thai pork flatormer seasoning with garlic and pepper
4 tbsp sweet chili sauce
4 tbsp rapeseed oil
2 cloves garlic
1 teaspoon grated ginger

Mix everything and add to the chicken. Let it marinate for a minimum of 1 hour, preferably overnight. Grill until well done, but not dry (68 degrees).

Bok choy:

1 tablespoon rice vinegar

1 ss tamarinsaus

2 tsp olive oil

1 teaspoon lemon juice

1 teaspoon chopped fresh ginger

1 clove garlic chopped

1/4 teaspoon sesame oil

1 klype chiliflak

2 bok choy

Whisk together vinegar, tamarind, oil, lemon juice, ginger, garlic, sesame oil and chili flakes in a bowl. Add bok choy, split in half, lengthwise. Mix well so they are covered by the marinade. Put in the fridge for 1 hour. Turn it once along the way.

Grease the grill with a little oil and grill them under a lid until tender, approx. 2 minutes on each side.