Gochujang Chicken Stir-Fry with Bok Choy & Mushrooms
Easy Prep & Cleanup

Gochujang Chicken Stir-Fry

with Bok Choy & Mushrooms

35 MIN
4 Servings
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    From the Test Kitchen

    Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. In this dish, we’re highlighting a spicy sauce of gochujang, honey, and black bean-chile sauce that perfectly complements pieces of chicken, tender mushrooms, and crisp bok choy.
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    • Nutrition
      PER SERVING
    • Calories
      560 Cals (est.)
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    fresh
    ingredients
    Gochujang Chicken Stir-Fry with Bok Choy & Mushrooms
    Title
    • 18 oz Boneless Chicken Breast Pieces
    • 1 cup Long Grain White Rice
    • 15 oz Baby Bok Choy
    • ½ lb Mushrooms
    • 1 Tbsp Gochujang
    • ⅓ cup Asian-Style Sautéed Aromatics
    • 1 tsp Black & White Sesame Seeds
    • 4 tsps Honey
    • 3 Tbsps Savory Black Bean-Chile Sauce
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    Remove the honey from the refrigerator to bring to room temperature. Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. 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, 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.

    Prepare the ingredients & make the sauce
    2 Prepare the ingredients & make the sauce

    Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite sized pieces. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. In a bowl, whisk together the honey (kneading the packet before opening), black bean-chile sauce, 1/3 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

    Cook the chicken
    3 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned 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. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Start the stir-fry
    4 Start the stir-fry

    Meanwhile, in the pan of reserved fond, heat the sautéed aromatics on medium-high until hot (carefully, as it may splatter). Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped bok choy stems; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the sauce; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the sauce is slightly thickened.

    Finish the stir-fry & serve your dish
    5 Finish the stir-fry & serve your dish

    Add the cooked chicken and chopped bok choy leaves to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the bok choy leaves are wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry over the cooked rice. Garnish with the sesame seeds. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Remove the honey from the refrigerator to bring to room temperature. Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. 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, 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.

    2 Prepare the ingredients & make the sauce

    Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite sized pieces. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. In a bowl, whisk together the honey (kneading the packet before opening), black bean-chile sauce, 1/3 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

    Prepare the ingredients & make the sauce
    Cook the chicken
    3 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned 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. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    4 Start the stir-fry

    Meanwhile, in the pan of reserved fond, heat the sautéed aromatics on medium-high until hot (carefully, as it may splatter). Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped bok choy stems; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the sauce; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the sauce is slightly thickened.

    Start the stir-fry
    Finish the stir-fry & serve your dish
    5 Finish the stir-fry & serve your dish

    Add the cooked chicken and chopped bok choy leaves to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the bok choy leaves are wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry over the cooked rice. Garnish with the sesame seeds. Enjoy!

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