Hoisin Chicken & Brown Rice Bowl with Bok Choy & Spicy Maple Delicata

Hoisin Chicken & Brown Rice Bowl

with Bok Choy & Spicy Maple Delicata

35 MIN
2 Servings
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From the Test Kitchen

This hearty rice bowl features one of our favorite varieties of autumn squash: delicata, which we’re roasting in the oven before finishing with a sweet and spicy duo of maple syrup and chili crisp. We’re serving it over a bed of hearty brown rice and bok choy—finished with a dash of sesame oil—and bites of hoisin-maple glazed chicken.
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  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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ingredients
Hoisin Chicken & Brown Rice Bowl with Bok Choy & Spicy Maple Delicata
Title
  • 10 oz Boneless Chicken Breast Pieces
  • ½ cup Brown Rice
  • 1 Tbsp Sesame Oil
  • 1 Delicata Squash
  • 2 Tbsps Maple Syrup
  • 2 Tbsps Hoisin Sauce
  • 1 Tbsp Rice Vinegar
  • 10 oz Baby Bok Choy
  • 4 tsps Chili Crisp Seasoning
Cook the rice
1 Cook the rice

Place an oven rack in the center of the oven; preheat to 450°F. In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Prepare & roast the squash
2 Prepare & roast the squash

Meanwhile, wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/4-inch pieces. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 20 to 22 minutes, or until tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. In a bowl, combine the hoisin sauce, half the maple syrup, half the vinegar, and 1 tablespoon of water. In a separate, large bowl, whisk together the remaining maple syrup and as much of the chili crisp as you'd like (reserving a pinch for serving), depending on how spicy you'd like the dish to be.

Cook the bok choy
4 Cook the bok choy

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped bok choy stems. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped bok choy leaves and remaining vinegar (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a large bowl.

Cook & glaze the chicken
5 Cook & glaze the chicken

Pat the chicken dry with paper towels. Season with salt and pepper. In the same pan, 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, 2 to 3 minutes, or until browned. Add the hoisin glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat.

Finish & serve your dish
6 Finish & serve your dish

To the bowl of cooked bok choy, add the cooked rice and sesame oil; season with salt and pepper. Stir to combine. To the bowl of spicy maple syrup, add the roasted squash and a drizzle of olive oil; toss to coat. Serve the finished rice topped with the finished squash and glazed chicken (including any glaze from the pan). Garnish with as much of the remaining chili crisp as you'd like. Enjoy!

Tips from Home Chefs

Cook the rice
1 Cook the rice

Place an oven rack in the center of the oven; preheat to 450°F. In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare & roast the squash

Meanwhile, wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/4-inch pieces. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 20 to 22 minutes, or until tender when pierced with a fork. Remove from the oven.

Prepare & roast the squash
Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. In a bowl, combine the hoisin sauce, half the maple syrup, half the vinegar, and 1 tablespoon of water. In a separate, large bowl, whisk together the remaining maple syrup and as much of the chili crisp as you'd like (reserving a pinch for serving), depending on how spicy you'd like the dish to be.

4 Cook the bok choy

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped bok choy stems. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped bok choy leaves and remaining vinegar (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a large bowl.

Cook the bok choy
Cook & glaze the chicken
5 Cook & glaze the chicken

Pat the chicken dry with paper towels. Season with salt and pepper. In the same pan, 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, 2 to 3 minutes, or until browned. Add the hoisin glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat.

6 Finish & serve your dish

To the bowl of cooked bok choy, add the cooked rice and sesame oil; season with salt and pepper. Stir to combine. To the bowl of spicy maple syrup, add the roasted squash and a drizzle of olive oil; toss to coat. Serve the finished rice topped with the finished squash and glazed chicken (including any glaze from the pan). Garnish with as much of the remaining chili crisp as you'd like. Enjoy!

Finish & serve your dish
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