Sesame Hoisin Chicken & White Rice
with Bok Choy & Peanuts
Ingredients
- 10 oz Boneless Chicken Breast Pieces (swapped for 10 oz Shrimp)
- 10 oz Cooked White Rice
- 10 oz Baby Bok Choy
- 2 Tbsp Hoisin Sauce
- 3 Tbsp Roasted Peanuts
- 1 Tbsp Sesame Oil
- 1 tsp Black & White Sesame Seeds
- 3 Tbsp Sesame Dressing
- 1/4 cup Cornstarch
From your pantry:
Instructions
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Prepare the bok choy & make the sauce
Wash and dry the bok choy; cut off and discard the root ends, then thinly slice crosswise. In a large bowl, combine the sesame dressing and hoisin sauce.
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Cook the bok choy & rice
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the sesame oil and rice; season with salt and pepper. Cook, stirring frequently and breaking the rice apart with a spoon, 1 to 2 minutes, or until combined and the rice is heated through. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.
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Cook the chicken & serve your dish
Pat the chicken dry with paper towels; place in a bowl. Add the cornstarch and season with salt and pepper; toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Discarding any oil from the pan, transfer the cooked chicken to the bowl of sauce. Toss to coat. Serve the cooked bok choy and rice topped with the dressed chicken. Garnish with the peanuts and sesame seeds. Enjoy!
Protein Variations
Shrimp
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Cook the shrimp & serve your dish
Pat the shrimp dry with paper towels; season with salt and pepper (you'll omit the cornstarch for shrimp). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Transfer the cooked shrimp to the bowl of sauce. Toss to coat. Serve the cooked bok choy and rice topped with the dressed shrimp. Garnish with the peanuts and sesame seeds. Enjoy!
Contains: Sesame, Soy, Tree Nuts, Milk, Peanuts, Wheat
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