Stir-Fried Chicken & Vegetables

with Rice & Soy-Chile Sauce

30 MIN

4 Servings

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From the Test Kitchen

This stir-fry brings together tender bites of chicken, bok choy, and carrots with an umami-rich sauce made with soy glaze, sesame oil, and our own black bean-chile sauce—for savory flavor and a layer of subtle heat in every bite. It’s all balanced by a bed of fluffy white rice.
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Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Boneless Chicken Breast Pieces
1 cup Long Grain White Rice
¾ lb Carrots
1 Tbsp Sesame Oil
¼ cup Rice Flour
1 Tbsp Rice Vinegar
3 Tbsps Soy Glaze
⅓ cup Savory Black Bean-Chile Sauce
⅓ cup East Asian-Style Sautéed Aromatics
15 oz Baby Bok Choy

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce

Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; thinly slice crosswise. In a bowl, whisk together the soy glaze, sesame oil, vinegar, and black bean-chile sauce. Taste, then season with salt and pepper if desired.

2 Cook the rice

Carefully rinse the rice (sifting through for any 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. Cover to keep warm.

3 Coat & cook the chicken

Meanwhile, pat the chicken dry with paper towels. Place in a bowl; season with salt and pepper. Add the flour and toss to thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken in an even layer (discarding any excess flour). 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. Transfer to a bowl. Wipe out the pan.

4 Cook the vegetables

In the same pan, heat the sautéed aromatics on medium-high until hot (be careful, as the liquid may splatter). Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the sliced bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are lightly browned and softened.

5 Finish & serve your dish

To the pan, add the cooked chicken and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until coated and combined. Turn off the heat. Serve the cooked rice topped with the finished chicken and vegetables (including any sauce from the pan). Enjoy!