Hoisin Chicken with Bok Choy & Wild Rice

Cuisine Style: Asian Cook Time: 60 mins Serves: 4 Add to my planner
This is an easy dark meat skillet casserole.


1 1/3 lb (600 g) boneless, skinless chicken thighs
1 cup (250 mL) wild rice
1 Tbsp (15 mL) grapeseed oil or 1 Tbsp (15 mL) canola oil
3 Tbsp (45 mL) hoisin sauce
3 Tbsp (45 mL) lime juice
3 Tbsp (45 mL) ketchup
2 tsp (10 mL) garlic, minced
1/2 tsp (2.5 mL) ginger, ground
1/4 tsp (1.25 mL) cayenne pepper, (optional)
4 cups (1 L) baby bok choy, sliced
1 cup (250 mL) green onions, sliced
2 Tbsp (30 mL) sesame seeds


  1. Cook wild rice according to package directions in unsalted water. 
  2. Start preparing the chicken when the rice has 20 minutes left to cook. Heat the oil in a non-stick pan over medium high heat. Slice the chicken thighs into 1 inch (2.5 cm) strips. Add chicken thighs to oil and brown on one side, about 5 minutes. Whisk together hoisin sauce, lime juice, ketchup, garlic, ground ginger and cayenne pepper in a small bowl. Pour sauce over chicken. Flip pieces and move around to coat well with sauce. Simmer an additional 5 minutes until chicken is cooked through. 
  3. Add thinly sliced baby bok choy, cover, and cook until greens are tender.
  4. Serve skillet chicken and sauce over cooked wild rice. Garnish with sliced green onions and sesame seeds.

Nutritional Information

Calories: 460.0 Protein: 37.0 Fat: 15.0 Saturated Fat: 3.0 Carbohydrates: 45.0 Fibre: 4.0 Cholesterol: 125.0 Sodium: 315.0 Potassium: 23.0 Calcium: 15.0 Iron: 25.0 Vitamin A: 50.0 Vitamin C: 90.0 Vitamin B12: 26.0 Folate: 5.0

Recipe courtesy of Chicken Farmers of Canada

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