Sriracha Hoisin Chicken Bowls
with Edamame Rice
If you love spice, this recipe is for you! Hearty chicken is coated in a spicy-sweet glaze, served atop a bed of herbaceous green onion rice and stir-fried veggies for a sriracha-mazing meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
270 g
Chicken Thighs
¾ cup
Jasmine Rice
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
2 unit(s)
Shanghai Bok Choy
56 g
Edamame
(Contains: Soy)
1 unit(s)
Green Onion
4 tbsp
Hoisin Sauce
(Contains: Soy, Mustard, Sesame May contain traces of: Fish, Sulphites, Milk, Egg, Crustaceans, Wheat, Gluten)
1 tbsp
Seasoned Rice Vinegar
(May contain traces of: Fish, Mustard, Sesame, Soy, Milk, Tree nuts, Egg, Wheat)
1 tbsp
Sesame Oil
(Contains: Sesame May contain traces of: Fish, Mustard, Soy, Sulphites, Milk, Egg, Crustaceans, Wheat, Gluten)
2 tsp
Sriracha
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Tree nuts, Egg, Crustaceans, Wheat, Gluten)
11 g
Asian Sesame Blend
(Contains: Sesame May contain traces of: Mustard, Soy, Sulphites, Peanuts, Milk, Tree nuts, Wheat)
Nutrition Values
Utensils
Cooking Steps
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and edamame, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, cut bok choy into 1/2-inch pieces. Rinse bok choy leaves to wash away any dirt.
- Thinly slice green onions.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- Meanwhile, in a medium bowl, combine hoisin sauce, vinegar, sriracha, Asian Sesame Blend and 1/4 cup (1/2 cup) water.
- When hot, add half the sesame oil and bok choy. Cook for 2-3 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- Transfer to a plate.
- To the same pan, add 1 tbsp (2 tbsp) oil, then chicken. Cook 5 - 6 min per side, stirring occasionally, until golden.**
- Add hoisin-sriracha sauce. Cook for 1-2 min, flipping chicken occasionally, until sauce thickens slightly.
- Fluff rice with a fork, then stir in half the green onions and remaining sesame oil.
- Divide edamame rice between bowls. Top with chicken and bok choy.
- Spoon any remaining sauce over top.
- Sprinkle with remaining green onions.
