Spicy Hoisin Chicken Stir-Fry

Spicy Hoisin Chicken Stir-Fry

with Bok Choy and Rice

20 Minutes
Read more

Chicken comes alive in this sticky-sweet iteration of a Chinese favourite! Pair it with quick sautéed vegetables and rice, and this dish may help you resist that takeout craving!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Tenders

4 tbsp

Soy Sauce Mirin Blend


4 tbsp

Hoisin Sauce

(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)

1 tbsp

Garlic Puree

1 tbsp


(ContainsSoy/Soja, Wheat/Blé)

1 tbsp

Sesame Oil


¾ cup

Jasmine Rice

2 unit

Green Onions

226 g

Shanghai Bok Choy

3 unit


½ tbsp



Not included in your delivery

½ tsp


¼ tsp


1 tbsp


1 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories780 kcal
Fat20 g
Saturated Fat3.5 g
Carbohydrate96 g
Sugar22 g
Dietary Fiber3 g
Protein47 g
Cholesterol125 mg
Sodium1910 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Before starting, bring 1 ¼ cups water (dbl for 4 ppl) water to a boil in a covered medium pot. Wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy! Add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.


While, the rice cooks thinly slice green onions. Cut bok choy into 1/2-inch pieces. Cut celery into 1/2-inch pieces.


Combine soy sauce mirin blend, 1 tbsp gochujang, hoisin sauce, sesame oil, 1/2 tbsp cornstarch, 1 tsp sugar and 1/2 cup water (dbl all for 4 ppl) in a small bowl. (NOTE: Reference heat guide.)


Pat chicken dry with paper towels, then cut each tender in half crosswise. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, turning occasionally, until golden-brown and cooked through, 3-5 min.** Transfer to a plate.


Heat the same pan over medium-high. When hot, add celery, bok choy and garlic puree. Season with salt and pepper. Cook stirring often, until slightly softened, 3-4 min. Reduce heat to medium and stir in chicken and sauce. Cook, stirring occasionally, until sauce thickens slightly, 3-4 min.


Fluff rice with a fork and stir in half the green onions. Divide rice between bowls, then top with stir-fry. Sprinkle remaining green onions over top.