Honey-Sesame Chicken & Bok Choy

with Gochujang Rice

20 MIN

2 Servings

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From the Test Kitchen

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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Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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!