Wild Rice with Chicken, Broccoli, Bok Choy, and Garlic-Chile Crunch

Name: Wild Rice with Chicken, Broccoli, Bok Choy, and Garlic-Chile Crunch
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Cuisine: Asian, Chinese
Ingredients: Extra-virgin olive oil; 1 pound (450 g) boneless, skinless chicken thighs, cut into 1½-inch (4 cm) pieces; Kosher salt and freshly ground black pepper; 2 tablespoons finely chopped fresh ginger; 4 garlic cloves, chopped; 1 cup (175 g) uncooked wild rice; 2½ cups (600 ml) chicken broth, homemade or low-sodium store-bought; ¼ cup (60 ml) coconut aminos (recipe calls for soy sauce); 2 tablespoons Garlic-Chile Crunch; 12 ounces (335 g) broccoli, stems trimmed and peeled, cut into long florets; 1 small head bok choy, sliced lengthwise through the core to make long thin wedges; Finely grated zest of 1 lemon; 1 tablespoon fresh lemon juice

6 steps

Prep:25minCook:1h 30min

From Joshua McFadden's Grains For Every Season. One substitution, replace soy sauce with coconut aminos. This will add some sweetness to the recipe so don't over do it.

Updated at: Thu, 17 Aug 2023 02:34:23 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories432 kcal (22%)

Total Fat13.4 g (19%)

Carbs46.9 g (18%)

Sugars8.3 g (9%)

Protein32.4 g (65%)

Sodium1642.2 mg (82%)

Fiber5.2 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

extra-virgin olive oil

1 poundboneless skinless chicken thighs

cut into 1 1/2-inch 4 cm pieces

kosher salt

freshly ground black pepper

2 tablespoonsfresh ginger

1 cupwild rice

600mlchicken broth

homemade or low-sodium store-bought

¼ cupcoconut aminos

recipe calls for soy sauce

2 tablespoonsgarlic-chile crunch

335gbroccoli

stems trimmed and peeled, cut into long florets

1 headbok choy

small, sliced lengthwise through the core to make long thin wedges

1zest of lemon

finely grated

1 tablespoonfresh lemon juice

Instructions

Step 1

Heat a glug of oil in a large ovenproof skillet with a lid or other wide heavy pot, such as a Dutch oven, over medium- high heat. Add the chicken pieces, season generously with salt and pepper, and brown all sides, about 4 minutes total (the chicken will get fully cooked later)

Step 2

Transfer the chicken to a bowl and set aside. If the pan seems dry, add another few drops of olive oil and add the ginger and garlic. Cook, scraping up any browned bits from the chicken, just until soft and fragrant but not at all browned, about 1 minute.

Step 3

Add the wild rice, chicken broth, and soy sauce. Adjust the heat to a lively simmer, cover, and cook for about 45 minutes. The rice won’t be fully cooked yet, but it should be slightly tender when you bite a few kernels and you should see them starting to open; if the rice is still very hard, keep cooking until it becomes tender. Spoon on 2 teaspoons of the garlic-chile crunch and arrange the broccoli florets and bok choy wedges on the rice.

Step 4

Cover and continue cooking until the rice is fully tender and most of the kernels are blown open and the vegetables are very tender. Check the liquid during this stage; if it looks dry, add another ¼ cup (60 ml) broth or water.

Step 5

Return the chicken pieces to the pan, arranging them over the vegetables, cover the pan, and cook until the chicken is fully cooked but not so much that it dries out, another 5 minutes or so. The vegetables should be quite soft at this point.

Step 6

Finish with the lemon zest, lemon juice, and remaining garlic-chile crunch over everything and serve right away, jumbling the rice, vegetables, and chicken together as you serve.