Sesame-Hoisin Chicken
with Rice, Bok Choy & Peanuts
Ingredients
- 10 oz Boneless Chicken Breast Pieces (Customized ingredient - can be swapped for 2 Skin-On Salmon Fillets)
- 1/4 cup Long Grain White Rice
- 10 oz Baby Bok Choy
- 2 Scallions
- 2 Tbsp Hoisin Sauce
- 1 Tbsp Sesame Oil
- 3 Tbsp Sesame Dressing
- 1/4 cup Cornstarch
- 3 Tbsp Roasted Peanuts
From your pantry:
Instructions
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Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
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Prepare the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a medium bowl, combine the sesame dressing and hoisin sauce.
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Cook the bok choy
In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced bok choy and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. 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 until hot. Once the oil is hot enough that a piece 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 rice topped with the cooked bok choy and dressed chicken. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!
Protein Variations
Salmon
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Customized Step 4 If you chose Salmon
Pat the fish dry with paper towels; season with salt and pepper on both sides (you'll omit the cornstarch for fish). In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked bok choy and cooked fish. Top the fish with the sauce. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!
Contains: Wheat, Milk, Peanuts, Soy, Tree nuts, Sesame
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