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Spicy Hoisin Chicken Stir-Fry

Spicy Hoisin Chicken Stir-Fry

with Bok Choy and Rice

20 Minutes
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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!

Tags:SpicyQuick
Allergens:Soy/SojaSesame/SésameMustard/MoutardeWheat/BléSulphites/Sulfite

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Tenders

4 tbsp

Soy Sauce Mirin Blend

(ContainsSoy/Soja)

4 tbsp

Hoisin Sauce

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

1 tbsp

Garlic Puree

1 tbsp

Gochujang

(ContainsSoy/Soja, Wheat/Blé)

1 tbsp

Sesame Oil

(ContainsSesame/Sésame)

¾ cup

Jasmine Rice

2 unit

Green Onions

226 g

Shanghai Bok Choy

3 unit

Celery

½ tbsp

Cornstarch

(ContainsSulphites/Sulfite)

Not included in your delivery

½ tsp

Salt*

¼ tsp

Pepper*

1 tbsp

Oil*

1 tsp

Sugar*

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
Utensils
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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1

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.

2

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

3

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.)

4

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.

5

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.

6

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.