Gochujang Chicken Stir-Fry

with Bok Choy & Mushrooms

35 MIN

2 Servings

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Keep it 2 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 sauce that perfectly complements pieces of chicken, tender mushrooms, and crisp bok choy.
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Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Boneless Chicken Breast Pieces
½ cup Long Grain White Rice
2 tsps Gochujang
10 oz Baby Bok Choy
4 oz Mushrooms
2 Tbsps Black Bean Sauce
3 Tbsps Asian-Style Sautéed Aromatics
1 tsp Black & White Sesame Seeds
2 tsps Honey

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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 1 cup 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 sauce, 1/4 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

In the pan of reserved fond, heat the sautéed aromatics on medium-high until hot (be careful, as the liquid 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 (carefully, as the liquid may splatter); 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!