Spicy Chicken Stir-Fry with Bok Choy, Rice & Peanuts
Family Friendly

Spicy Chicken Stir-Fry

with Bok Choy, Rice & Peanuts

25 MIN
$13.94/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Salmon

    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.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Spicy Chicken Stir-Fry with Bok Choy, Rice & Peanuts
    Title
    • 2 Skin-On Salmon Fillets
    • ½ cup Long Grain White Rice
    • 10 oz Baby Bok Choy
    • 1 Tbsp Ketchup
    • 2 tsps Gochujang
    • 1 Lime
    • 2 cloves Garlic
    • 3 Tbsps Roasted Peanuts
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 Tbsps Soy Glaze
    • 2 tsps Honey
    • 1 tsp Black & White Sesame Seeds
    time-saving
    tips & techniques
    Cook the rice
    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.

    Prepare the ingredients & make the sauce
    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.

    Cook the fish
    3 Cook the fish

    Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Transfer to a plate.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the bok choy & serve your dish
    4 Cook the bok choy & serve your dish

    In the same pan, heat a drizzle of olive oil on medium-high until hot. 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 sauce is slightly thickened. Turn off the heat; stir in the juice of 2 lime wedges. Serve the cooked rice topped with the finished stir-fry and cooked fish. Garnish with the chopped peanuts and sesame seeds. Serve the remaining lime wedges on the side. Enjoy!

    Tips from Home Chefs

    Cook the rice
    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.

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

    Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Transfer to a plate.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    4 Cook the bok choy & serve your dish

    In the same pan, heat a drizzle of olive oil on medium-high until hot. 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 sauce is slightly thickened. Turn off the heat; stir in the juice of 2 lime wedges. Serve the cooked rice topped with the finished stir-fry and cooked fish. Garnish with the chopped peanuts and sesame seeds. Serve the remaining lime wedges on the side. Enjoy!

    Cook the bok choy & serve your dish
    Browse Steps
    1 of 4