Sweet & Spicy Chicken Stir-Fry with Rice & Bok Choy

Sweet & Spicy Chicken Stir-Fry

with Rice & Bok Choy

25 MIN
2 Servings
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    From the Test Kitchen

    In this easy stir-fry, chicken is dusted with a coating of cornstarch just before hitting a hot pan to create a delicate crust—perfect for soaking up our vibrant sauce, made with spicy sambal oelek, sweet chili, and creamy mayo.
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    • Nutrition
      PER SERVING
    • Calories
      800 Cals (est.)
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    fresh
    ingredients
    Sweet & Spicy Chicken Stir-Fry with Rice & Bok Choy
    Title
    • 10 oz Chopped Chicken Breast
    • ½ cup Long Grain White Rice
    • 3 Tbsps Sweet Chili Sauce
    • 2 cloves Garlic
    • 2 Tbsps Mayonnaise
    • 2 Scallions
    • 1 Tbsp Sambal Oelek
    • ¼ cup Cornstarch
    • 1 Tbsp Sesame Oil
    • 3 Tbsps Roasted Peanuts
    • 1 Tbsp Rice Vinegar
    • 10 oz Baby Bok Choy
    time-saving
    tips & techniques
    Cook the rice
    1 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 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. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Roughly chop the peanuts. In a large bowl, whisk together the mayonnaise, sweet chili sauce, vinegar, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

    Cook the bok choy
    3 Cook the bok choy

    In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the chopped garlic, sliced white bottoms of the scallions, and sliced bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

    Coat, cook & dress the chicken
    4 Coat, cook & dress the chicken

    Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch; toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. To the bowl of sauce, carefully add the cooked chicken (discarding any excess oil from the pan); stir to coat. Taste, then season with salt and pepper if desired.

    Finish the rice & serve your dish
    5 Finish the rice & serve your dish

    Add the cooked bok choy to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the dressed chicken. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy! 

    Tips from Home Chefs

    Cook the rice
    1 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 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. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Roughly chop the peanuts. In a large bowl, whisk together the mayonnaise, sweet chili sauce, vinegar, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

    Prepare the ingredients & make the sauce
    Cook the bok choy
    3 Cook the bok choy

    In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the chopped garlic, sliced white bottoms of the scallions, and sliced bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

    4 Coat, cook & dress the chicken

    Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch; toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. To the bowl of sauce, carefully add the cooked chicken (discarding any excess oil from the pan); stir to coat. Taste, then season with salt and pepper if desired.

    Coat, cook & dress the chicken
    Finish the rice & serve your dish
    5 Finish the rice & serve your dish

    Add the cooked bok choy to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the dressed chicken. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy! 

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