Sesame Chicken with Bok Choy & Jasmine Rice

• Gluten free

• Meat

  • 10 oz Chicken breast

• Produce

  • 1/2 lb Bok choy
  • 2 Cloves Garlic
  • 2 Scallions

• Pasta & Grains

  • 1/2 cup Jasmine rice

• Baking & Spices

  • 3 tbsp Cornstarch
  • 1/4 tsp Red pepper flakes
  • 1 tsp Sesame seeds, black & white
  • 3 tbsp Soy glaze

• Oils & Vinegars

  • 2 tbsp Rice vinegar
  • 2 tbsp Sesame oil

Found on blueapron.com

Description

Ingredients

• 10 Ounces Chopped Chicken Breast
• ½ Cup Jasmine Rice
• 2 Cloves Garlic
• 2 Scallions
• ½ Pound Bok Choy
• 3 Tablespoons Cornstarch
• 3 Tablespoons Soy Glaze
• 2 Tablespoons Rice Vinegar
• 2 Tablespoons Sesame Oil
• 1 Teaspoon Black & White Sesame Seeds
• ¼ Teaspoon Crushed Red Pepper Flakes

Directions

• 1 Cook the rice: 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 ¼ of the vinegar.
• 2 Prepare the ingredients: 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 Cook the bok choy: 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 Coat & cook the chicken: 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.
• 5 Finish the chicken & bok choy: Reduce the heat to medium-high. To the pan, add the cooked bok choy, white bottoms of the scallions, soy glaze, remaining vinegar, sesame oil, half the sesame seeds, ¼ cup of water and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until well combined and the chicken and bok choy are thoroughly coated. Remove from heat; season with salt and pepper to taste.
• 6 Plate your dish: Divide the cooked rice and finished chicken and bok choy between 2 dishes. Garnish with the green tops of the scallions and remaining sesame seeds. Enjoy!
• 1 Cook the rice: 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 ¼ of the vinegar.
• 2 Prepare the ingredients: 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 Cook the bok choy: 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 Coat & cook the chicken: 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.
• 5 Finish the chicken & bok choy: Reduce the heat to medium-high. To the pan, add the cooked bok choy, white bottoms of the scallions, soy glaze, remaining vinegar, sesame oil, half the sesame seeds, ¼ cup of water and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until well combined and the chicken and bok choy are thoroughly coated. Remove from heat; season with salt and pepper to taste.
• 6 Plate your dish: Divide the cooked rice and finished chicken and bok choy between 2 dishes. Garnish with the green tops of the scallions and remaining sesame seeds. Enjoy!

Nutrition