Honey-Sesame Chicken & Bok Choy

with Gochujang Rice

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories Group 22 Created with Sketch.
    Nutrition Label
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Our quick-cooking take on this takeout favorite highlights the rich, sweet sauce that brings together lightly crispy chicken tenders and bok choy. For vibrant contrast, we’re serving it over jasmine rice infused with spicy gochujang—a traditional Korean chile paste.

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fresh
ingredients
Honey-Sesame Chicken & Bok Choy with Gochujang Rice
Title
  • ¾ lb Chicken Tenders
  • ½ cup Jasmine Rice
  • 10 oz Baby Bok Choy
  • 1 Tbsp Honey
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Soy Glaze
  • ¼ cup Cornstarch
  • 2 tsps Gochujang
  • 1 tsp Black & White Sesame Seeds
tried-and-true
kitchen tools
step-by-step
instructions
Cook the rice:
1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. In a medium pot, combine 1 cup of water, a big pinch of salt, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine. Add the rice and heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Prepare the bok choy & make the sauce:
2 Prepare the bok choy & make the sauce:

While the rice cooks, wash and dry the bok choy. Cut off and discard the root end of the bok choy, then roughly chop. In a bowl, whisk together the honey (kneading the packet before opening), soy glaze, sesame oil, and 1 tablespoon of warm water

Coat the chicken:
3 Coat the chicken:

While the rice continues to cook, pat the chicken dry with paper towels. Place in a large bowl; season with salt and pepper. Add the cornstarch and stir to coat. 

Cook the chicken & serve your dish:
4 Cook the chicken & serve your dish:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the coated chicken in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 3 to 5 minutes on the first side, or until lightly browned. Flip the chicken, then add the chopped bok choy and sauce. Loosely cover the pan with foil and cook, without stirring, 3 to 5 minutes, or until the bok choy is wilted and the chicken is cooked through. Stir to combine. Serve the cooked chicken, bok choy, and sauce over the cooked rice. Garnish with the sesame seeds. Enjoy!

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Cook the rice:
1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. In a medium pot, combine 1 cup of water, a big pinch of salt, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine. Add the rice and heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 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 bok choy & make the sauce:

While the rice cooks, wash and dry the bok choy. Cut off and discard the root end of the bok choy, then roughly chop. In a bowl, whisk together the honey (kneading the packet before opening), soy glaze, sesame oil, and 1 tablespoon of warm water

Prepare the bok choy & make the sauce:
Coat the chicken:
3 Coat the chicken:

While the rice continues to cook, pat the chicken dry with paper towels. Place in a large bowl; season with salt and pepper. Add the cornstarch and stir to coat. 

4 Cook the chicken & serve your dish:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the coated chicken in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 3 to 5 minutes on the first side, or until lightly browned. Flip the chicken, then add the chopped bok choy and sauce. Loosely cover the pan with foil and cook, without stirring, 3 to 5 minutes, or until the bok choy is wilted and the chicken is cooked through. Stir to combine. Serve the cooked chicken, bok choy, and sauce over the cooked rice. Garnish with the sesame seeds. Enjoy!

Cook the chicken & serve your dish: