It’s been a while, folks. After viewing this picture on my Instagram, a lot of you have been requesting the recipe. I promised it would be up “shortly”, but, unfortunately, I can’t control that #LawyerLife. However, after all the take out, missed groceries, and forlorn glances out of the floor-to-ceiling windows to my gilded cage–err, office–it’s high time for a home cooked meal. And thank goodness, too, because this one is pretty easy to make and comes in at around 680 calories per plate.
So let’s get down to the nitty gritty shall we? Because let’s face it–I still have contracts I need to draft.
What You’ll Need
10 ounces chopped chicken breast
- ½ cup jasmine rice
- 2 tsp minced garlic
- 2 scallions
- ½ pound bok choy
- 3 tablespoons cornstarch
- 3 tablespoons soy glaze
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 teaspoon black and white sesame seeds
- ¼ teaspoon crushed red pepper flakes
In a small pot, bring to boil the rice, a pinch of salt and 1 cup of water. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water is completely absorbed and the rice is tender.
While the rice cooks, wash and dry the fresh produce. Cut off and discard the root end of the bok choy, then roughly chop the leaves and stems. Cut off and discard the root ends of the scallions and thinly slice, separating the white bottoms and green tops.
While the rice continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the bok choy and garlic and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the bok choy is bright green and slightly wilted. Transfer to a plate and season with salt and pepper to taste. Wipe out the pan.
Depending on how fast you are at produce prep, the rice may be done cooking by now. Remove the rice from heat and fluff the cooked rice with a fork. Stir in ¼ of the vinegar.
Pat the chicken dry with paper towels and place in a bowl. Season with salt and pepper; toss to coat. Add the cornstarch; toss to thoroughly coat. In the same pan, heat a thin layer of oil on high until hot. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added to the pan, add the coated chicken (shaking off any excess cornstarch) in a single, even layer. Cook 3 to 5 minutes on the first side, or until golden brown. Turn and cook, without stirring, 2 to 3 minutes, or until browned and cooked through.
Reduce the heat to medium-high. To the pan, add the cooked bok choy, white bottoms of the scallions, soy glaze, remaining vinegar, sesame oil, half the sesame seeds, ¼ cup of water 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 occasionally, 2 to 3 minutes, or until well combined and the chicken and bok choy are thoroughly coated.
Remove from heat; season with salt and pepper to taste. Split the rice and sauce between 2 dishes, then garnish with the green tops of the scallions and remaining sesame seeds for the final touch. Enjoy!