Togarashi Popcorn Chicken
with Bok Choy
Ingredients
- 10 oz Chicken Breast Strips (Can be swapped for 8 oz Plant-Based Beyond Chicken Breaded Tenders)
- 1/2 cup Sushi Rice
- 10 oz Baby Bok Choy
- 2 cloves Garlic
- 2 Scallions
- 3 tbsps Sweet Chili Sauce
- 2 tbsps Hoisin Sauce
- 1 tbsp Rice Vinegar
- 2 tbsps Mayonnaise
- 1/4 cup Tempura Mix
- 3 tbsps Roasted Peanuts
- 1 tbsp Togarashi Seasoning
From your pantry:
Instructions
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Prepare the ingredients
Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Roughly chop the peanuts.
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Cook the rice
In a small pot, combine the rice, a big pinch of salt, and ¾ cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
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Cook the bok choy
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Add the sliced bok choy; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to a bowl. Add the sweet chili sauce and vinegar; stir to combine. Cover with foil to keep warm.
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Coat & cook the chicken
Wipe out the pan used to cook the bok choy. In a medium bowl (or large resealable bag), combine the tempura mix and half the togarashi. Stir (or shake) to combine. Pat the chicken dry with paper towels; season with salt and pepper. Add to the tempura-togarashi mixture and toss (or shake) to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of tempura mixture sizzles immediately when added, add the coated chicken in an even layer (discarding any excess coating). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and the remaining togarashi.
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Make the hoisin mayo & serve your dish
Meanwhile, in a bowl, combine the hoisin sauce and mayonnaise. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the cooked rice and cooked bok choy. Garnish with the sliced green tops of the scallions and chopped peanuts. Serve the hoisin mayo on the side. Enjoy!
Protein Variations
Beyond Chicken
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Customized Step 1
Place an oven rack in the center of the oven; preheat to 450°F. Prepare the ingredients as directed in Step 1.
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Customized Step 4
Line a sheet pan with foil. Place the tenders on the foil (you'll omit the tempura mix for Beyond Chicken). Bake in the oven 7 to 9 minutes, flipping halfway through, or until lightly browned and cooked through. Remove from the oven; immediately season with salt and half the togarashi.
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Customized Step 5
Make the hoisin mayo as directed in Step 5. Serve the baked tenders with the cooked rice and cooked bok choy. Garnish with the sliced green tops of the scallions, chopped peanuts, and remaining togarashi. Serve the hoisin mayo on the side. Enjoy!
📷 View Original Recipe Card
