600 Calories or Less

Sesame-Hoisin Chicken

with Bok Choy & Bell Pepper Rice

35 MIN

4 Servings

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with Boneless Chicken Breast Pieces

From the Test Kitchen

In this flavorful dish, chicken is dusted with a coating of cornstarch just before hitting a hot pan to create a delicate crust—perfect for soaking up a dynamic combination of nutty sesame dressing and hoisin sauce. To contrast the bold flavors, we’re serving it over crisp vegetables stirred into fluffy white rice.
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Dietary Information

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600 Calories or Less

Nutrition

PER SERVING
Calories

550 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Boneless Chicken Breast Pieces
1 cup Long Grain White Rice
15 oz Baby Bok Choy
1 Bell Pepper
2 Scallions
⅓ cup Sesame Dressing
2 Tbsps Hoisin Sauce
¼ cup Cornstarch
¼ tsp Crushed Red Pepper Flakes
1 tsp Black & White Sesame Seeds

step-by-step

instructions

Cook Along

1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups 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 off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a large bowl, combine the sesame dressing and hoisin sauce.

3 Cook the vegetables & finish the rice

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced bok choy, sliced white bottoms of the scallions, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

4 Coat & cook the chicken

Pat the chicken dry with paper towels; place in a bowl and season with salt and pepper. Add the cornstarch and toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

5 Dress the chicken & serve your dish

Discarding any oil from the pan, transfer the cooked chicken to the bowl of sauce. Toss to combine. Serve the finished rice topped with the dressed chicken. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!