Bang Bang Chicken

with Bok Choy, Rice & Sweet Chili Mayo

30 MIN

+$1.99/serving 2 Servings

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with Shrimp

From the Test Kitchen

In this dynamic stir-fry, chicken is dusted with a coating of cornstarch just before hitting a hot pan to create a delicate crust—perfect for soaking up our vibrant sauce, made with spicy sambal oelek, sweet chili, and creamy mayo.
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Nutrition

PER SERVING
Calories

710 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Shrimp (Peeled & Deveined)
½ cup Long Grain White Rice
10 oz Baby Bok Choy
2 Scallions
3 Tbsps Sweet Chili Sauce
2 Tbsps Mayonnaise
1 Tbsp Sambal Oelek
¼ cup Cornstarch
1 Tbsp Sesame Oil
3 Tbsps Roasted Peanuts
1 Tbsp Rice Vinegar

step-by-step

instructions

Cook Along

1 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.

2 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 large bowl, whisk together the mayonnaise, sweet chili sauce, vinegar, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

3 Cook the bok choy

In a medium 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, 2 to 3 minutes, or until slightly softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

4 Cook the shrimp

Pat the shrimp dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch; 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 shrimp in an even layer (discarding any excess cornstarch).Cook, without stirring, 1 to 2 minutes, or until lightly browned. Flip the shrimp and cook, without stirring, 1 to 2 minutes, or until lightly browned and cooked through. Discarding any excess oil from the pan, carefully transfer the cooked shrimp to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired.

5 Finish the rice & serve your dish

Add the cooked bok choy to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the dressed shrimp. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!