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We’re making one of your takeout favorites even easier by cooking chicken in our flavorful sautéed aromatics (which include a fragrant combo of garlic, ginger, and scallions), then finishing it all with our take on the dish’s classic, tangy-sweet sauce.
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Remove the honey from the refrigerator to bring to room temperature. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
While the rice cooks, wash and dry the bok choy. Cut off and discard the root end of the bok choy; roughly chop the stems and leaves. In a bowl, combine the hoisin sauce, vinegar, honey (kneading the packet before opening), sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
While the rice continues to cook, pat the chicken dry with paper towels. Place in a large bowl and season with salt and pepper. Add the cornstarch and stir to thoroughly coat. In a large pan (nonstick, if you have one), heat the sautéed aromatics 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.
Add the chopped bok choy to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add the sauce and cook, stirring frequently, 1 to 2 minutes, or until combined and slightly thickened. Turn off the heat. Serve the finished chicken and bok choy over the cooked rice. Enjoy!
Tips from Home Chefs