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Spicy Chicken Stir-Fry
with Bok Choy, Rice & Peanuts
25 MIN
2 Servings
From the Test Kitchen
In this recipe, tender bites of chicken and crisp bok choy are tossed in a sweet and spicy sauce of honey, gochujang, soy glaze, and more. It's all served over a bed of fluffy white rice, topped off with a sprinkle of crunchy peanuts and sesame seeds.
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NutritionPER SERVING
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Calories630 Cals (est.)
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fresh
ingredients
Title
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10 oz Boneless Chicken Breast Pieces
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½ cup Long Grain White Rice
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10 oz Baby Bok Choy
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1 Lime
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2 cloves Garlic
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1 Tbsp Ketchup
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2 tsps Gochujang
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3 Tbsps Roasted Peanuts
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2 Tbsps Soy Glaze
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¼ tsp Crushed Red Pepper Flakes
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2 tsps Honey
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1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice
Remove the honey from the refrigerator to bring to room temperature. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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; cover to keep warm.
2
Prepare the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Peel and roughly chop 2 cloves of garlic. Quarter the lime. Roughly chop the peanuts. In a bowl, combine the ketchup, honey (kneading the packet before opening), soy glaze, 1/4 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.
3
Start the stir-fry
Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle 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 browned.
4
Finish the stir-fry & serve your dish
To the pan of browned chicken, add the chopped bok choy stems, chopped garlic, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the chopped bok choy leaves and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the bok choy leaves are wilted and the chicken is coated and cooked through. Turn off the heat; stir in the juice of 2 lime wedges. Serve the cooked rice topped with the finished stir-fry. Garnish with the chopped peanuts and sesame seeds. Serve the remaining lime wedges on the side. Enjoy!
1
Cook the rice
Remove the honey from the refrigerator to bring to room temperature. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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; cover to keep warm.
2
Prepare the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Peel and roughly chop 2 cloves of garlic. Quarter the lime. Roughly chop the peanuts. In a bowl, combine the ketchup, honey (kneading the packet before opening), soy glaze, 1/4 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.
3
Start the stir-fry
Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle 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 browned.
4
Finish the stir-fry & serve your dish
To the pan of browned chicken, add the chopped bok choy stems, chopped garlic, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the chopped bok choy leaves and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the bok choy leaves are wilted and the chicken is coated and cooked through. Turn off the heat; stir in the juice of 2 lime wedges. Serve the cooked rice topped with the finished stir-fry. Garnish with the chopped peanuts and sesame seeds. Serve the remaining lime wedges on the side. Enjoy!
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