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Gochujang Chicken Stir-Fry
with Bok Choy & Mushrooms
35 MIN
4 Servings
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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NutritionPER SERVING
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Calories560 Cals (est.)
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fresh
ingredients
Title
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18 oz Boneless Chicken Breast Pieces
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1 cup Long Grain White Rice
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15 oz Baby Bok Choy
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½ lb Mushrooms
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1 Tbsp Gochujang
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⅓ cup Asian-Style Sautéed Aromatics
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1 tsp Black & White Sesame Seeds
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4 tsps Honey
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3 Tbsps Savory Black Bean-Chile Sauce
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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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