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Spicy Hoisin Chicken Stir-Fry
with Bok Choy and Rice
Chicken comes alive in this sticky-sweet iteration of a Chinese favourite! Pair it with quick sautéed vegetables and rice, and this dish may help you resist that takeout craving!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy)
4 tbsp
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
1 tbsp
Garlic Puree
1 tbsp
Gochujang
(Contains Soy, Wheat)
1 tbsp
Sesame Oil
(Contains Sesame)
¾ cup
Jasmine Rice
2 unit
Green Onion
226 g
Shanghai Bok Choy
3 unit
Celery
½ tbsp
Cornstarch
(Contains Sulphites)
Not included in your delivery
½ tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Oil*
1 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, bring 1 ¼ cups water (dbl for 4 ppl) water to a boil in a covered medium pot. Wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy! Add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.
While, the rice cooks thinly slice green onions. Cut bok choy into 1/2-inch pieces. Cut celery into 1/2-inch pieces.
Combine soy sauce mirin blend, 1 tbsp gochujang, hoisin sauce, sesame oil, 1/2 tbsp cornstarch, 1 tsp sugar and 1/2 cup water (dbl all for 4 ppl) in a small bowl. (NOTE: Reference heat guide.)
Pat chicken dry with paper towels, then cut each tender in half crosswise. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, turning occasionally, until golden-brown and cooked through, 3-5 min.** Transfer to a plate.
Heat the same pan over medium-high. When hot, add celery, bok choy and garlic puree. Season with salt and pepper. Cook stirring often, until slightly softened, 3-4 min. Reduce heat to medium and stir in chicken and sauce. Cook, stirring occasionally, until sauce thickens slightly, 3-4 min.
Fluff rice with a fork and stir in half the green onions. Divide rice between bowls, then top with stir-fry. Sprinkle remaining green onions over top.
