Sesame-Hoisin Chicken

with Bok Choy & Bell Pepper Rice

35 MIN

+$4.99/serving 4 Servings

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with Salmon

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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Nutrition

PER SERVING
Calories

650 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Skin-On Salmon Fillets
1 cup Long Grain White Rice
1 Bell Pepper
15 oz Baby Bok Choy
2 Scallions
⅓ cup Sesame Dressing
2 Tbsps Hoisin Sauce
¼ cup Cornstarch
1 tsp Black & White Sesame Seeds
¼ tsp Crushed Red Pepper Flakes

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 Cook the fish

Pat the fish dry with paper towels; season with salt and pepper on both sides (you'll omit the cornstarch for fish). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

5 Finish & serve your dish

Serve the finished rice topped with the cooked fish. Drizzle with the sauce. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!