Hoisin Chicken with Bok Choy & Wild Rice
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Cook wild rice according to package directions in unsalted water.
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.
Add thinly sliced baby bok choy, cover, and cook until greens are tender.
Serve skillet chicken and sauce over cooked wild rice. Garnish with sliced green onions and sesame seeds.
This is an easy dark meat skillet casserole.
|Per 335 g serving||Amount|
|Saturated Fat||3 g|
|Per 335 g serving||% Daily Value|