New & Notable

Creamy Garlic Chicken & Brown Rice

with Spicy Orange & Peanut Topping

30 MIN

2 Servings

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From the Test Kitchen

In this flavorful dish, chicken is dusted with a coating of cornstarch just before hitting a hot pan to create a delicate crust—perfect for soaking up our creamy roasted garlic onion dressing. We’re serving it over hearty brown rice studded with crisp bok choy, then topping it all with a unique medley of fresh orange, peanuts, and chili crisp for extra vibrant flavor.

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Nutrition

PER SERVING
Calories

640 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Boneless Chicken Breast Pieces
½ cup Brown Rice
10 oz Baby Bok Choy
1 Cara Cara Orange
¼ cup Cornstarch
3 Tbsps Roasted Garlic Onion Dressing
4 tsps Chili Crisp Seasoning
3 Tbsps Roasted Peanuts

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 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Peel and medium dice the orange. In a bowl, combine the diced orange, peanuts, and up to half the chili crisp, depending on how spicy you'd like the dish to be.

3 Coat, cook & dress the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch; toss to coat. In a medium pan (nonstick, if you have one), 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 chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Transfer the cooked chicken (discarding any excess oil from the pan) to a large bowl. Add the dressing; toss to coat. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

4 Finish & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked rice. Add as much of the remaining chili crisp as you'd like; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the dressed chicken. Garnish with the orange-peanut topping. Enjoy!