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PrintHoisin Chicken with Bok Choy & Wild Rice
This delicious Asian-inspired meal is easy to make any time of year. You’re likely to have most of the ingredients on hand, so this dish comes together very quickly and is affordable to boot!
![[+]](/images/uploads/recipes/2010/Nov/12/272_view.jpg)
Hoisin Chicken with Bok Choy & Wild Rice
1 1/3 lb
boneless, skinless chicken thighs
600 g
1 cup
wild rice
250 mL
1 Tbsp
grapeseed oil
15 mL
or
1 Tbsp
canola oil
15 mL
3 Tbsp
hoisin sauce
45 mL
3 Tbsp
lime juice
45 mL
3 Tbsp
ketchup
45 mL
2 tsp
garlic, minced
10 mL
1/2 tsp
ginger, ground
2.5 mL
1/4 tsp
cayenne pepper, (optional garnish)
1.25 mL
4 cups
baby bok choy, sliced
1 L
1 cup
green onion(s), sliced
250 mL
2 Tbsp
sesame seeds
30 mL
Preparation
Serves 4
Cook time :
45 min
|
Preparation time :
15 min
Hoisin Chicken with Bok Choy & Wild Rice
1
Cook wild rice according to package directions in unsalted water.
2
Start preparing the chicken when the rice has 20 minutes left to cook. Heat the oil in a non-stick pan over medium high heat. Slice the chicken thighs into 1 inch (2.5 cm) strips. Add chicken thighs to oil and brown on one side, about 5 minutes. Whisk together hoisin sauce, lime juice, ketchup, garlic, ground ginger and cayenne pepper in a small bowl. Pour sauce over chicken. Flip pieces and move around to coat well with sauce. Simmer an additional 5 minutes until chicken is cooked through.
3
Add thinly sliced baby bok choy, cover, and cook until greens are tender.
4
Serve skillet chicken and sauce over cooked wild rice. Garnish with sliced green onions and sesame seeds.
Notes: This is an easy dark meat skillet casserole.
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