Sichuan Chicken & Bok Choy Stir Fry with White Rice

Sichuan Chicken & Bok Choy Stir Fry

with White Rice

25 MIN
+$0.95/serving 2 Servings
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Available Options

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

    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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    Dietary Information

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      510 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Sichuan Chicken & Bok Choy Stir Fry with White Rice
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • 4 oz Mushrooms
    • ½ cup Long Grain White Rice
    • 2 Tbsps Soy Glaze
    • 2 cloves Garlic
    • 1 tsp Black & White Sesame Seeds
    • 1 Piece Ginger
    • 10 oz Baby Bok Choy
    • 3 Tbsps Cumin & Sichuan Peppercorn Sauce
    • 1 Tbsp Apple Cider Vinegar
    time-saving
    tips & techniques
    How To: Peel & Mince Ginger
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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 shrimp dry with paper towels (remove the tails, if desired). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared shrimp, chopped garlic, and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the shrimp are slightly opaque.

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

    To the pan, add the cooked vegetables, chopped bok choy leaves, and sauce. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the shrimp are opaque 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

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    Sichuan Chicken & Bok Choy Stir Fry

    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 shrimp dry with paper towels (remove the tails, if desired). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared shrimp, chopped garlic, and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the shrimp are slightly opaque.

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

    To the pan, add the cooked vegetables, chopped bok choy leaves, and sauce. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the shrimp are opaque 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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