Spicy Chicken and Bok Choy Stir-Fry
- 1 cup long-grain brown rice
- 1/4 cup white wine
- 3 tablespoons no-salt-added tomato paste
- 3 tablespoons reduced-sodium soy sauce
- 4 teaspoons brown sugar
- 2 teaspoons cornstarch
- 1 teaspoon toasted sesame oil
- 1/2 - 3/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 4 teaspoons canola oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 medium red onion, diced
- 1 tablespoon chopped garlic
- 1 teaspoon peeled, grated ginger
- 1/2 cup low-sodium chicken broth
- 8 cups chopped bok choy
- 1/4 cup roughly chopped unsalted roasted peanuts
1. Cook rice according to package directions. Meanwhile, whisk together wine, tomato paste, soy sauce, brown sugar, cornstarch, sesame oil, red pepper flakes and salt in a small bowl.
2. Heat a large skillet or wok over high heat. Add 2 teaspoons canola oil and swirl to coat. Add chicken in a single layer and cook, turning once or twice, until mostly browned, 4 to 6 minutes; set aside.
3. Add remaining canola oil, onion, garlic and ginger to skillet. Reduce heat to medium and cook, stirring often, until fragrant and onion begins to brown and soften, 2 to 4 minutes. Increase heat to high and add broth. Bring to a simmer, scraping up any browned bits. Add bok choy, cover and simmer, stirring once or twice, until bright green but still crisp, 2 to 3 minutes.
4. Add sauce, chicken and any accumulated juices to bok choy and continue cooking, stirring often, until chicken is cooked through and sauce is thickened, 3 to 5 minutes more. Sprinkle with peanuts.