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

Gochujang Chicken Stir-Fry

with Bok Choy & Mushrooms

35 MIN
2 Servings
Wellness at Blue Apron
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Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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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 sauce that perfectly complements pieces of chicken, tender mushrooms, and crisp bok choy.

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    • Nutrition
    • Calories
      640 Cals (est.)
    Gochujang Chicken Stir-Fry with Bok Choy & Mushrooms
    • 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

    Tips from Home Chefs

    About Blue Apron

    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

    We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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    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 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.

    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

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