with bok choy / cauliflower rice
Our community loves "takeout fakeout" dishes and we're excited to add this sweet and savory sesame chicken to the list. With a slimmed-down (but still rich) sauce and fresh pan-seared bok choy, we think you'll like this version just as much as the calorie-dense restaurant version.
Smarts: If you've never tried cauliflower rice, this is a great way to use it - it soaks up sauce every bit as well as real rice!
- Soy sauce, low-sodium - 1/4 cup
- Water - 1/4 cup
- Honey - 2 Tbsp
- Cornstarch - 1 Tbsp
- Vinegar, rice - 2 tsp
- Oil, toasted sesame - 1 tsp
- Chicken breasts, boneless and skinless - 1 lb, chopped
- Green onions - 2 stalks, chopped, white and green parts separated
- Baby bok choy - 3/4 lb, halved and chopped
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Sesame seeds, white - 2 Tbsp
- Limes - 1/2, juice of
- Cauliflower, large - 1 head, florets chopped
- Butter - 1 1/2 Tbsp
- Make sauce - Combine soy sauce, water, honey, cornstarch, vinegar and sesame oil. (Can be done up to 5 days ahead)
- Marinate chicken - Chop chicken into 1” / 2.5cm cubes. Toss chicken in 1/4 the sauce (reserve the rest). Marinate for at least 30 minutes and preferably overnight. (Can be done 1 day ahead)
- Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Watch this video for the full how-to on cauliflower rice. (Can be done up to 3 days ahead)
- Green onions / Bok choy - Prep as directed and store in separate containers. (Can be done up to 2 days ahead)
- Heat a saute pan or a wok over medium-high heat. Add butter and then cauliflower rice to melted butter. Add a pinch of salt and saute until cauliflower is tender, 3 to 5 minutes. Transfer to a serving plate and return pan to heat.
- Add first part of cooking oil and white parts of green onions and bok choy to hot oil. Saute until tender, 3 to 4 minutes. Season with a pinch of salt. Set bok choy aside and return pan to heat.
- To hot pan, add second part of cooking oil. Add chicken to hot oil and saute until chicken starts to brown on the outside, ~2 minutes. Add reserved sauce and sesame seeds. Simmer chicken in sauce until chicken is fully cooked and sauce thickens, ~3 minutes more.
- Spoon chicken and sauce over cauliflower rice and serve with bok choy on the side. Top the entire dish with green parts of green onions and a squeeze of fresh lime juice. Enjoy!
Very fast. Kids loved it. Will sub frozen broccoli in the future for an easy pantry meal.0 Helpful
Tasted good but portions were a bit small. I substituted the califlower rice for farro because farro is the best :P.0 Helpful
added sriracha to the marinade. this made like 3 big helpings (turned it into 4 since i eat small portioned lunches). overall really yummy!0 Helpful
Kids loved it too0 Helpful
Bit bland0 Helpful
Sauce didn't really thicken up, so seemed a bit watery and didn't stick well to the chicken or veggies. Veggies were a bit bland.0 Helpful