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Spicy Hoisin Chicken Stir-Fry
with Baby Bok Choy & Sesame-Ginger Cucumber Salad
35 MIN
2 Servings
From the Test Kitchen
Tonight’s simple stir-fry combines chicken and tender bok choy in a delectably spicy, sweet sauce. On the side, as a counterpoint to the heat of the sambal oelek (a Southeast Asian ingredient made from red chiles), we’re marinating cucumber with tart-sweet rice vinegar and nutty sesame oil. With fragrant jasmine rice to round it all out, this dish is as satisfying as it is easy to prepare.
Get Cooking-
NutritionPER SERVING
-
Calories690 Cals (est.)
fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Thighs
- ½ cup Jasmine Rice
- 6 oz Baby Bok Choy
- 1 Scallion
- 1 Cucumber
- 3 Tbsps Hoisin Sauce
- 2 Tbsps Rice Vinegar
- 2 Tbsps Sesame Oil
- 1 1-Inch Piece Ginger
- 1 Tbsp Sambal Oelek
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Large dice the cucumber. Cut off and discard the root end of the scallion; thinly slice on an angle, separating the white bottom and green top. Peel and mince the ginger. Cut off and discard the root end of the bok choy; separate the leaves. Pat the chicken dry with paper towels and chop into bite-sized pieces.
2
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, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.
3
Make the salad:
While the rice cooks, in a large bowl, combine the cucumber, vinegar, half the sesame oil, half the green top of the scallion and ¼ of the ginger. Season with salt and pepper; toss to coat. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
4
Brown the chicken:
While the salad marinates, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped chicken and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until browned on all sides.
5
Add the vegetables:
Add the bok choy, white bottom of the scallion, remaining sesame oil and remaining ginger to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the bok choy has wilted.
6
Finish & plate your dish:
To the pan, add the hoisin sauce, ½ cup of water and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until the chicken is thoroughly coated and cooked through; season with salt and pepper to taste. Divide the cooked rice and finished chicken and vegetables between 2 dishes. Divide the salad between 2 separate dishes. Garnish with the remaining green top of the scallion. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Large dice the cucumber. Cut off and discard the root end of the scallion; thinly slice on an angle, separating the white bottom and green top. Peel and mince the ginger. Cut off and discard the root end of the bok choy; separate the leaves. Pat the chicken dry with paper towels and chop into bite-sized pieces.
2
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, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.
3
Make the salad:
While the rice cooks, in a large bowl, combine the cucumber, vinegar, half the sesame oil, half the green top of the scallion and ¼ of the ginger. Season with salt and pepper; toss to coat. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
4
Brown the chicken:
While the salad marinates, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped chicken and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until browned on all sides.
5
Add the vegetables:
Add the bok choy, white bottom of the scallion, remaining sesame oil and remaining ginger to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the bok choy has wilted.
6
Finish & plate your dish:
To the pan, add the hoisin sauce, ½ cup of water and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until the chicken is thoroughly coated and cooked through; season with salt and pepper to taste. Divide the cooked rice and finished chicken and vegetables between 2 dishes. Divide the salad between 2 separate dishes. Garnish with the remaining green top of the scallion. Enjoy!
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