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Spicy Chicken Grain Bowl
with Bok Choy & Sesame Freekeh
30 MIN
2 Servings
From the Test Kitchen
This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. For this hearty Asian-inspired grain bowl, we’re bringing together our sesame-dressed freekeh, seared chicken, and crisp marinated vegetables with a drizzle of sweet soy glaze and an irresistible combo of creamy mayo and spicy sambal oelek.
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NutritionPER SERVING
-
Calories610 Cals (est.)
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ingredients
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step-by-step
instructions
1
Cook the freekeh:
Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients & make the spicy mayo:
While the freekeh cooks, wash and dry the fresh produce. Cut off and discard the root end of the bok choy; thinly slice crosswise. Peel the carrots and grate on the large side of a box grater. Quarter the cucumber lengthwise, then thinly slice crosswise. In a bowl, whisk together the mayonnaise, 2 teaspoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the mayo to be.
3
Marinate the vegetables:
While the freekeh continues to cook, in a medium bowl, whisk together the sugar and vinegar; season with salt and pepper. Add the grated carrots and sliced cucumber; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
4
Cook the chicken:
While the vegetables marinate, pat the chicken dry with paper towels. Place in a bowl; add the soy sauce and stir to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the coated chicken in an even layer. 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. Turn off the heat.
5
Finish the freekeh & serve your dish:
Add the sliced bok choy and sesame oil to the pot of cooked freekeh; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished freekeh topped with the cooked chicken, marinated vegetables, soy glaze, spicy mayo, and sesame seeds. Enjoy!
6
Make ahead modifications:
Prepare as directed. Transfer the finished freekeh and cooked chicken to an airtight container. Cool, uncovered, then cover and refrigerate. Transfer the spicy mayo and marinated vegetables to separate airtight containers; cover and refrigerate. Refrigerate the soy glaze. Serve as directed. Enjoy!
1
Cook the freekeh:
Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients & make the spicy mayo:
While the freekeh cooks, wash and dry the fresh produce. Cut off and discard the root end of the bok choy; thinly slice crosswise. Peel the carrots and grate on the large side of a box grater. Quarter the cucumber lengthwise, then thinly slice crosswise. In a bowl, whisk together the mayonnaise, 2 teaspoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the mayo to be.
3
Marinate the vegetables:
While the freekeh continues to cook, in a medium bowl, whisk together the sugar and vinegar; season with salt and pepper. Add the grated carrots and sliced cucumber; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
4
Cook the chicken:
While the vegetables marinate, pat the chicken dry with paper towels. Place in a bowl; add the soy sauce and stir to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the coated chicken in an even layer. 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. Turn off the heat.
5
Finish the freekeh & serve your dish:
Add the sliced bok choy and sesame oil to the pot of cooked freekeh; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished freekeh topped with the cooked chicken, marinated vegetables, soy glaze, spicy mayo, and sesame seeds. Enjoy!
6
Make ahead modifications:
Prepare as directed. Transfer the finished freekeh and cooked chicken to an airtight container. Cool, uncovered, then cover and refrigerate. Transfer the spicy mayo and marinated vegetables to separate airtight containers; cover and refrigerate. Refrigerate the soy glaze. Serve as directed. Enjoy!
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