Cornstarch-dusted fried chicken thighs get finished with a sticky-sweet lemon sauce. In our take on a Chinese-American classic, simple green onion-jasmine rice and chili-infused bok choy round out this take-out fake-out!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chicken Broth Concentrate
Black Sesame Seeds(ContainsSesame/Sésame)
Shanghai Bok Choy
Chili Garlic Sauce
Before starting, preheat the oven to 450°F. Wash and dry all produce. Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Meanwhile, thinly slice the green onion. Cut the bok choy into 1/2-inch pieces. Zest, then juice the lemon. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
Pat the chicken dry with paper towels. Cut the chicken into 1/4-inch pieces. Add the chicken, garlic salt, cornstarch and 1/2 tsp pepper (dbl for 4ppl) to a large bowl. Toss to coat.
Toss the bok choy and chili garlic sauce with 1 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven until the bok choy is tender-crisp, 8-9 min.
Whisk together the lemon zest, lemon juice, sesame seeds, sriracha, sesame oil, chicken broth concentrate, 1 tbsp sugar and 1/4 cup water (dbl both for 4ppl) in a medium bowl. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the chicken. Cook, stirring occasionally, until cooked through, 4-5 min.** Add the lemon sauce to the pan. Cook , stirring often, until the sauce thickens slightly, 2-3 min.
Fluff the rice with a fork. Stir in half the green onions. Season with salt. Divide the rice between plates. Top with the chilli garlic bok choy and lemon chicken. Sprinkle over the remaining green onions.