Taiwanese cuisine combines an array of spices and flavours like soy, sesame oil and chili flakes. These saucy chicken thighs celebrate all of those things and more, with a side of scallion rice and crispy bok choy!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Soy Sauce(ContainsSulphites/Sulfite, Soy/Soja, Wheat/Blé)
Bok Choy, chopped
Salt and Pepper*
Before starting, wash and dry all produce.Heat Guide for Step 2: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
Thinly slice the green onions. Peel, then mince or grate the garlic. Whisk together the vinegar, soy sauce, cornstarch, garlic, 2 tsp sugar (dbl for 4 ppl) and 1/4 tsp chili flakes in a small bowl. (NOTE: Reference Heat Guide) Pat the chicken dry with paper towels. Slice the chicken into 1/2-inch pieces. Season with salt and pepper.
Heat a large pot over medium-high heat. When hot, add the sesame oil, then the chicken. Cook, flipping once, until cooked through, 3-4 min per side.**
Add the sauce from the small bowl and bok choy to the large pot with the chicken. Cook, stirring often, until sauce thickens slightly and bok choy has softened, 1-2 min. Remove the pot from the heat.
Fluff the rice with a fork. Stir in the green onions and season with salt. Divide rice between plates. Top with the saucy Taiwanese chicken. Tear over the basil.