Sesame-Hoisin Chicken with Rice, Bok Choy & Peanuts
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Sesame-Hoisin Chicken

with Rice, Bok Choy & Peanuts

30 MIN
2 Servings
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    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 with fluffy white rice, tender bok choy, and crunchy peanuts.
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    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
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    fresh
    ingredients
    Sesame-Hoisin Chicken with Rice, Bok Choy & Peanuts
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • ½ cup Long Grain White Rice
    • 10 oz Baby Bok Choy
    • 2 Scallions
    • ¼ cup Cornstarch
    • 3 Tbsps Sesame Dressing
    • 2 Tbsps Hoisin Sauce
    • 1 Tbsp Sesame Oil
    • 3 Tbsps Roasted Peanuts
    Cook the rice
    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 1 cup 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. Cover to keep warm.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. 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. Roughly chop the peanuts. In a medium bowl, combine the sesame dressing and hoisin sauce.

    Cook the bok choy
    3 Cook the bok choy

    In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced bok choy and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

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

    Pat the chicken dry with paper towels; place in a bowl. Add the cornstarch amd season with salt and pepper; 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 occasionally, 3 to 4 minutes, or until browned and cooked through. Discarding any oil from the pan, transfer the cooked chicken to the bowl of sauce. Toss to coat. Serve the cooked rice topped with the cooked bok choy and dressed chicken. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Cook the rice
    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 1 cup 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. Cover to keep warm.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. 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. Roughly chop the peanuts. In a medium bowl, combine the sesame dressing and hoisin sauce.

    Prepare the ingredients
    Cook the bok choy
    3 Cook the bok choy

    In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced bok choy and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

    4 Cook the chicken & serve your dish

    Pat the chicken dry with paper towels; place in a bowl. Add the cornstarch amd season with salt and pepper; 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 occasionally, 3 to 4 minutes, or until browned and cooked through. Discarding any oil from the pan, transfer the cooked chicken to the bowl of sauce. Toss to coat. Serve the cooked rice topped with the cooked bok choy and dressed chicken. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!

    Cook the chicken & serve your dish
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