Hoisin Chicken with Bok Choy & Wild Rice

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.