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Toss sweet baby bok choy, fragrant mint, tender pea shoots, and scallion-ginger sauce into vivid fried rice for an ultra-fresh meal. The chicken comes pre-sliced, so dinner can be on the table in minutes.
Contains: Soy, Wheat.
Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes
What You Get
Baby bok choy
Fajita-cut chicken breast (see note below)
Cooked white rice
What You'll Need
Soy sauce (optional)
Sriracha or hot sauce (optional)
Trim the stems from half of the bok choy, and cut the leaves crosswise about 1 inch thick, reserving the rest for another use. Pick the mint, toss the stems, and roughly chop the leaves. In a small bowl, lightly beat 2 eggs, if using. Drain the chicken and pat dry with paper towels.
In a large wok or nonstick frying pan over medium-high heat, warm 2 tablespoons of the scallion-ginger sauce. Add the bok choy, season with salt, and stir-fry until bright green and tender-crisp, 2 to 3 minutes. Transfer to a plate and set aside.
Return the pan to medium-high heat, and warm 2 tablespoons of the scallion-ginger sauce. Add the chicken and stir-fry until firm to the touch and no longer pink, 4 to 5 minutes. Transfer to the plate with the vegetables.
Reheat the rice in the microwave, 1 to 2 minutes or according to the package instructions. Return the pan to medium-high heat, and warm the remaining scallion-ginger sauce. Add the rice, stir to coat, then cook undisturbed until crispy and golden on the bottom, 4 to 5 minutes. Push the rice to the sides of the pan to make a hole in the center, and add 1 teaspoon vegetable oil, along with the beaten eggs. Scramble until soft curds have formed, 1 minute.
Add the pea shoots and mint and stir-fry until wilted, about 1 minute. Return the bok choy and chicken to the pan and stir to combine. Season with soy sauce, if using, or salt to taste.
Heap the fried rice in bowls, drizzle with hot sauce, if you want a kick, and serve warm.