Sichuan Chicken & Bok Choy Stir Fry with White Rice

Sichuan Chicken & Bok Choy Stir Fry

with White Rice

25 MIN
2 Servings
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  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    The star of this vibrant dish is the rich, fragrant sauce that brings together tender beef and tender vegetables, which highlights earthy cumin and tingly Sichuan peppercorn, a prized spice popular in its namesake cuisine.
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    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
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    fresh
    ingredients
    Sichuan Chicken & Bok Choy Stir Fry with White Rice
    Title
    • 10 oz Chopped Chicken Breast
    • ½ cup Long Grain White Rice
    • 4 oz Mushrooms
    • 2 cloves Garlic
    • 10 oz Baby Bok Choy
    • 1 tsp Black & White Sesame Seeds
    • 1 Piece Ginger
    • 2 Tbsps Soy Glaze
    • 3 Tbsps Cumin & Sichuan Peppercorn Sauce
    • 1 Tbsp Apple Cider Vinegar
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    In a small 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.

    Prepare the ingredients & make the sauce
    2 Prepare the ingredients & make the sauce

    Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the root ends of the bok choy; keeping them separate, thinly slice the stems and roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). In a separate bowl, combine the cumin-Sichuan sauce, soy glaze, vinegar, and 1 tablespoon of water. Taste, then season with salt and pepper if desired.

    Cook the vegetables
    3 Cook the vegetables

    In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

    Start the stir-fry
    4 Start the stir-fry

    Pat the chicken dry with paper towels; season with salt and pepper.In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. 

    Finish the stir-fry & serve your dish
    5 Finish the stir-fry & serve your dish

    To the pan, add the chopped garlic and chopped ginger. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Add the cooked vegetables, chopped bok choy leaves, and sauce. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the chicken is browned and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry (including any sauce from the pan) over the cooked rice. Garnish with the sesame seeds. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    In a small 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.

    2 Prepare the ingredients & make the sauce

    Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the root ends of the bok choy; keeping them separate, thinly slice the stems and roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). In a separate bowl, combine the cumin-Sichuan sauce, soy glaze, vinegar, and 1 tablespoon of water. Taste, then season with salt and pepper if desired.

    Prepare the ingredients & make the sauce
    Cook the vegetables
    3 Cook the vegetables

    In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

    4 Start the stir-fry

    Pat the chicken dry with paper towels; season with salt and pepper.In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. 

    Start the stir-fry
    Finish the stir-fry & serve your dish
    5 Finish the stir-fry & serve your dish

    To the pan, add the chopped garlic and chopped ginger. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Add the cooked vegetables, chopped bok choy leaves, and sauce. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the chicken is browned and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry (including any sauce from the pan) over the cooked rice. Garnish with the sesame seeds. Enjoy!

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