Spicy Lime-Hoisin Chicken Stir-Fry with Bok Choy, Carrots & White Rice

Spicy Lime-Hoisin Chicken Stir-Fry

with Bok Choy, Carrots & White Rice

30 MIN
4 Servings
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  • with Chicken Breast Strips
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  • with Chicken Breast Strips

    From the Test Kitchen

    Tossed with dynamic ingredients like hoisin, sambal oelek, soy glaze, and zesty, fresh lime, sautéed vegetables blend seamlessly with tender pieces of chicken. Garnishes of crunchy cashews and verdant scallions round out the dish with more varied flavor and texture.
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    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
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    fresh
    ingredients
    Spicy Lime-Hoisin Chicken Stir-Fry with Bok Choy, Carrots & White Rice
    Title
    • 22 oz Chicken Breast Strips
    • 1 cup Long Grain White Rice
    • 3 Tbsps Soy Glaze
    • 15 oz Baby Bok Choy
    • ¾ lb Carrots
    • 1 Lime
    • 2 Scallions
    • ¼ cup Hoisin Sauce
    • 1 Tbsp Sambal Oelek
    • ¼ cup Roasted Cashews
    time-saving
    tips & techniques
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the lime crosswise. In a bowl, combine the hoisin sauce, soy glaze, the juice of both lime halves, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired.

    Cook the rice
    2 Cook the rice

    Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups 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.

    Cook the chicken
    3 Cook the chicken

    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, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the vegetables
    4 Cook the vegetables

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced bok choy and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened.

    Finish & serve your dish
    5 Finish & serve your dish

    To the pan of cooked vegetables, add the cooked chicken and sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until coated and combined. Turn off the heat. Serve the cooked rice topped with the finished chicken and vegetables. Garnish with the sliced green tops of the scallions and cashews. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the lime crosswise. In a bowl, combine the hoisin sauce, soy glaze, the juice of both lime halves, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired.

    2 Cook the rice

    Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups 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.

    Cook the rice
    Cook the chicken
    3 Cook the chicken

    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, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    4 Cook the vegetables

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced bok choy and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened.

    Cook the vegetables
    Finish & serve your dish
    5 Finish & serve your dish

    To the pan of cooked vegetables, add the cooked chicken and sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until coated and combined. Turn off the heat. Serve the cooked rice topped with the finished chicken and vegetables. Garnish with the sliced green tops of the scallions and cashews. Enjoy!

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