Hoisin Chicken and Brown Rice Bowl

• servings: 2 servings
• active time: 30-40 minutes
• total time: 30-40 minutes

Ingredients

10 oz boneless skinless chicken breast pieces

.5 cup brown rice

10 oz baby bok choy

1 delicate squash

2 tbsp hoisin sauce

1 tbsp maple syrup

1 tbsp sesame oil

1 tbsp rice vinegar

4 tsps chili crisp seasoning

Directions

Place an oven rack in the center of the oven; preheat to 450°F.

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly.

In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high.

Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender.

Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce.

Line a sheet pan with foil. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/4-inch pieces.

Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer.

Roast 20 to 22 minutes, or until tender when pierced with a fork. Remove from the oven.

Meanwhile, cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves.

In a bowl, combine the hoisin sauce, half the maple syrup, half the vinegar, and 1 tablespoon of water.

In a separate, large bowl, whisk together the remaining maple syrup and the chili crisps, reserving a pinch.

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.

Add the chopped bok choy stems. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

Add the chopped bok choy leaves and remaining vinegar (carefully, as the liquid may splatter).

Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off.

Transfer to a large bowl. Cover with foil to keep warm. Wipe out the pan.

Pat the chicken dry with paper towels; season with salt and pepper.

In the same pan, heat a drizzle of olive oil on medium-high until hot.

Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned.

Add the hoisin glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through.Turn off the heat.

To the bowl of cooked bok choy, add the cooked rice and sesame oil; season with salt and pepper. Stir to combine.

To the bowl of spicy maple syrup, add the roasted squash and a drizzle of olive oil; toss to coat.

Serve the finished rice topped with the finished squash and glazed chicken (including any glaze from the pan). Garnish with the remaining chili crisp as you'd like.