Hoisin Chicken with Bok Choy & Wild Rice

Prep Time: 15 min
Cook Time: 45 min
Serves: 4

This delicious Asian-inspired meal is easy to make any time of year. You’re likely to have most of the ingredients on hand, so this dish comes together very quickly and is affordable to boot!


1 1/3 lb (0.7 kg) boneless, skinless chicken thighs
1 cup (250 mL) wild rice
1 tbsp (15 mL) grapeseed oil
1 tbsp (15 mL) canola oil
3 tbsp (45 mL) hoisin sauce
3 tbsp (45 mL) lime juice
3 tbsp (45 mL) ketchup
2 tsp (10 mL) garlic, minced
1/2 tsp (2.5 mL) ginger, ground
1/4 tsp (1.25 mL) cayenne pepper, (optional garnish)
4 cups (1 L) baby bok choy, sliced
1 cup (250 mL) green onion(s), sliced
2 tbsp (30 mL) sesame seeds


1 Cook wild rice according to package directions in unsalted water.
2 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.
3 Add thinly sliced baby bok choy, cover, and cook until greens are tender.
4 Serve skillet chicken and sauce over cooked wild rice. Garnish with sliced green onions and sesame seeds.