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Our quick-cooking take on this takeout favorite highlights the rich, sweet sauce that brings together lightly crispy chicken tenders and bok choy. For vibrant contrast, we’re serving it over jasmine rice infused with spicy gochujang—a traditional Korean chile paste.

Ethan Mick

with Gochujang Rice

Honey-Sesame Chicken & Bok Choy

Chicken Tenders

Jasmine Rice

Baby Bok Choy

Honey

Sesame Oil

Soy Glaze

Cornstarch

Gochujang

Black & White Sesame Seeds

Ingredients

Remove the **honey** from the refrigerator to bring to room temperature. In a medium pot, combine **1 cup of water**, **a big pinch of salt**, and **as much of the gochujang as you’d like**, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine. Add the **rice** and heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Cook the rice:

While the rice cooks, wash and dry the **bok choy**. Cut off and discard the root end of the bok choy, then roughly chop. In a bowl, whisk together the **honey** (kneading the packet before opening), **soy glaze**, **sesame oil**, and **1 tablespoon of warm water**.

Prepare the bok choy & make the sauce:

While the rice continues to cook, pat the **chicken** dry with paper towels. Place in a large bowl; season with salt and pepper. Add the **cornstarch** and stir to coat.

Coat the chicken:

In a large pan (nonstick, if you have one), heat a drizzle of **olive oil** on medium-high until hot. Add the **coated chicken** in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 3 to 5 minutes on the first side, or until lightly browned. Flip the chicken, then add the **chopped bok choy** and **sauce**. Loosely cover the pan with foil and cook, without stirring, 3 to 5 minutes, or until the bok choy is wilted and the chicken is cooked through. Stir to combine. Serve the **cooked chicken**, **bok choy**, **and sauce** over the **cooked rice**. Garnish with the **sesame seeds**. Enjoy!