Soy-Ginger Chicken with Sesame Rice, Bok Choy, and Carrots
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Ingredients & Equipment
What we send
- 1/2 cupjasmine rice
- 8 ouncesbaby bok choy
- 4 ouncescarrots
- 1/4 ounceginger
- 2 clovesgarlic
- 1 tablespoonsesame oil
- 3 tablespoonsgluten-free soy sauce
- 2 tablespoonslight brown sugar
- 2boneless chicken breasts
- 1 tablespoonsesame seeds
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 6" small pot with lid
- aluminum foil
- baking sheet
- 10" medium pan
Preheat oven to 425ºF. In a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover to keep warm until Step 6.
While rice cooks, halve bok choy lengthwise and rinse thoroughly; halve again lengthwise. Rinse remaining produce. Thinly slice carrots crosswise on a diagonal. Trim and discard scallion roots and thinly slice on a diagonal, keeping whites and light greens separate from dark greens. Trim and discard skin of ginger and mince. Using the flat side of a knife, gently crush garlic cloves.
Roast vegetables and make sauce
Line a baking sheet with foil. Add bok choy and carrots and toss with sesame oil, ¼ teaspoon salt, and pepper. Arrange in a single layer; roast until vegetables are tender, 10-12 minutes. Meanwhile, in a small bowl, stir together soy sauce, brown sugar, ginger, crushed garlic, and scallion whites and light greens—this is a great task for a friend.
Pat chicken dry with paper towel (there's no need to season it here, as the sauce is so flavorful). Heat 2 teaspoons canola oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down; sear until skin is golden and easily lifts from pan, 6 minutes.
Finish soy-ginger chicken
Flip chicken, still over medium-high heat, and sear for 3 minutes, then pour over soy-ginger sauce. Continue cooking until sauce is reduced and chicken is cooked through and no longer pink, about 3 minutes more. Remove pan from heat, then remove and discard crushed garlic.
Plate soy-ginger chicken
Stir half of sesame seeds and half of scallion dark greens into pot with rice (another great task for a friend), then divide between serving plates. Top with roasted bok choy and carrots, then soy-ginger chicken, spooning over any remaining sauce from pan. Garnish everything with remaining sesame seeds and remaining scallion dark greens. Dig in!