1.Heat oil in a large frying pan. Add the chicken; cook until browned on both sides and just cooked through, about 10 minutes.
2.Meanwhile, combine fish sauce, lime juice, palm sugar, garlic and chilli in a screw-top jar; shake well.
3.Boil, steam or microwave bok choy until just tender; drain.
4.Remove chicken from pan, add lime slices to same pan, cook until browned on both sides.
5.Spoon sauce over chicken, top with green onions and coriander. Serve with bok choy, lime slices and steamed jasmine rice, if desired.
The sauce can be made several hours ahead; recipe best made close to serving.Note