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Spicy Chicken Grain Bowl
with Bok Choy & Sesame Freekeh
30 minWellness at Blue Apron
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2 Servings
- Est. 650 Cals/serving
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For this hearty, Asian-inspired grain bowl, we’re bringing together our sesame-dressed freekeh, seared chicken, and crisp marinated vegetables with a drizzle of sweet soy glaze and an irresistible combo of creamy mayo and spicy sambal oelek.
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fresh
ingredients
Title
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10 oz Chopped Chicken Breast
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½ cup Cracked Freekeh
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1 Persian Cucumber
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10 oz Baby Bok Choy
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6 oz Carrots
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1 Tbsp Sambal Oelek
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2 Tbsps Mayonnaise
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1 Tbsp Sesame Oil
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1 Tbsp Soy Sauce
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1 Tbsp Sugar
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2 Tbsps Soy Glaze
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1 Tbsp White Wine Vinegar
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1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
step-by-step
instructions
1
Cook the freekeh:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients & make the spicy mayo:
Meanwhile, wash and dry the fresh produce. Cut off and discard the root end of the bok choy; thinly slice crosswise. Peel the carrots and grate on the large side of a box grater. Quarter the cucumber lengthwise, then thinly slice crosswise. In a bowl, whisk together the mayonnaise, 2 teaspoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the mayo to be.
3
Marinate the vegetables:
In a medium bowl, combine the sugar and vinegar; season with salt and pepper. Whisk until the sugar has dissolved. Add the grated carrots and sliced cucumber; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
4
Cook the chicken:
Meanwhile, pat the chicken dry with paper towels. Place in a bowl; add the soy sauce and stir to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the coated chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.
5
Finish the freekeh & serve your dish:
Add the sliced bok choy and sesame oil to the pot of cooked freekeh; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished freekeh topped with the cooked chicken, marinated vegetables, soy glaze, spicy mayo, and sesame seeds. Enjoy!
1
Cook the freekeh:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients & make the spicy mayo:
Meanwhile, wash and dry the fresh produce. Cut off and discard the root end of the bok choy; thinly slice crosswise. Peel the carrots and grate on the large side of a box grater. Quarter the cucumber lengthwise, then thinly slice crosswise. In a bowl, whisk together the mayonnaise, 2 teaspoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the mayo to be.
3
Marinate the vegetables:
In a medium bowl, combine the sugar and vinegar; season with salt and pepper. Whisk until the sugar has dissolved. Add the grated carrots and sliced cucumber; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
4
Cook the chicken:
Meanwhile, pat the chicken dry with paper towels. Place in a bowl; add the soy sauce and stir to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the coated chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.
5
Finish the freekeh & serve your dish:
Add the sliced bok choy and sesame oil to the pot of cooked freekeh; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished freekeh topped with the cooked chicken, marinated vegetables, soy glaze, spicy mayo, and sesame seeds. Enjoy!
Tips from Home Chefs
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