Sesame Chicken with Bok Choy & Jasmine Rice
Servings
2servings
Cook Time
25-35minutes
Servings
2servings
Cook Time
25-35minutes
Ingredients
  • 10oz chopped chicken breast
  • 1/2cup jasmine rice
  • 2 cloves garlic
  • 2 scallions
  • 1/2 pound bok choy
  • 3tbs Cornstarch
  • 3tbs Soy Glaze
  • 2tbs rice vinegar
  • 2tbs Sesame Oil
  • 1tsp black and white sesame seeds
  • 1/4tsp crushed red pepper flakes
Instructions
  1. In a small pot, combine the rice, a big pinch of salt and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Stir in ΒΌ of the vinegar.
  2. While the rice cooks, wash and dry the fresh produce. Cut off and discard the root end of the bok choy; roughly chop the leaves and stems. Peel and mince the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
  3. While the rice continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the bok choy and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the bok choy is bright green and slightly wilted. Transfer to a plate and season with salt and pepper to taste. Wipe out the pan.
  4. Pat the chicken dry with paper towels and place in a bowl. Season with salt and pepper; toss to coat. Add the cornstarch; toss to thoroughly coat. In the same pan, heat a thin layer of oil on high until hot. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added to the pan, add the coated chicken (shaking off any excess cornstarch) in a single, even layer. Cook 3 to 5 minutes on the first side, or until golden brown. Turn and cook, without stirring, 2 to 3 minutes, or until browned and cooked through.