Take Home Recipe

Prepare ingredients

If rice is not already cooked, cook 1 1/2 cups uncooked rice (to yield about 3 cups cooked) according to package instructions and keep warm. Cut chicken into 1-inch pieces, slice vegetables, mince garlic and grate ginger, and thinly slice green onions. Measure sauces and other ingredients so everything is ready to go.

Heat a large nonstick or stainless steel skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. Season the chicken pieces with 1/4 teaspoon black pepper and 1/4 teaspoon salt. When the oil is hot and shimmering (but not smoking), add the chicken in a single layer. Cook undisturbed 2–3 minutes to brown the underside, then stir or flip and cook another 2–3 minutes until mostly cooked through (internal temperature 165°F/74°C). Remove the chicken to a plate and set aside.

In the same pan, add another 1 teaspoon oil if the pan is dry. Add the carrots and broccoli first (they take longest) and stir-fry 2 minutes. Add red bell pepper and cook 1–2 more minutes, until vegetables are bright and just tender-crisp. Add the spinach or mixed greens and cook 30–60 seconds until wilted. Season the vegetables with a pinch of salt.

Combine sauce

While vegetables cook, whisk together 1 tablespoon soy sauce, 1 tablespoon hoisin, 2 teaspoons rice vinegar, 1 teaspoon honey, 1 teaspoon sesame oil, minced garlic, grated ginger, and 1/4 teaspoon red pepper flakes (if using) in a small bowl. In a separate small cup, mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry; add an additional 3 tablespoons water to the sauce bowl (total 4 tablespoons water).

Finish in pan

Return the cooked chicken and any accumulated juices to the pan with the vegetables. Pour the sauce mixture over the chicken and vegetables and stir to combine. Bring to a gentle simmer; the cornstarch slurry will thicken the sauce in about 1 minute. Taste and adjust seasoning with up to 1/4 teaspoon more salt or a splash more soy sauce if needed.

Divide the warm cooked rice between bowls or take-home containers (about 3/4 cup per serving). Top each portion with the chicken and vegetable mixture. Sprinkle with sliced green onions and toasted sesame seeds. Serve with lime wedges on the side for squeezing across the bowl if desired.

Allow the dish to cool to near room temperature (no more than 2 hours) before sealing containers. Refrigerate for up to 3 days. To reheat, sprinkle a tablespoon of water over the rice portion, cover, and microwave on high in 60–90 second intervals until hot; or reheat in a skillet over medium heat until warmed through. If sauce has thickened too much in the fridge, stir in a splash of water when reheating to loosen it.