Microwave char siu chicken with rice and bok choy
Chicken thigh glazed in sticky, sweet Chinese barbecue sauce with five-spice, over rice with tender bok choy, a Cantonese takeout favorite made in the microwave.
- 35 min total
- 12 min hands-on
- A little more hands-on
- Serves 1
- About $2.28 a serving
- 470 calories
- Dairy-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 1 servings.
- ⅓ cup long-grain white rice
- 1 tbsp hoisin sauce
- 1 tsp honey
- 1 pinch Chinese five-spice powder
- 5 oz boneless chicken thighs, 1 large boneless thigh
- 1 baby bok choy
- ½ tsp sesame seeds (optional)
From your pantry
- ¾ cup water, divided
- 1 pinch salt
- 1 tsp soy sauce
- 1 pinch garlic powder
Each serving has about 470 calories, 35 g protein, 65 g carbs and 7 g fat, and costs about $2.28 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No honey? Maple syrup works.
- No boneless chicken thighs? Chicken breasts or chicken tenderloins work.
Steps
Tap an underlined word for a quick explanation.
the rice in a large microwave-safe bowl: cover it with cold water, swirl it with the fork, and pour the cloudy water off, holding the rice back with the fork.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Add ¾ cup of the water and the salt, set the bowl on a plate, and microwave uncovered on high for 5 minutes, until boiling.
Timer: 5 min
Dolly’s tip: Use your biggest bowl. Rice water foams up and a small bowl boils over.While it boils, stir the hoisin, honey, soy sauce, five-spice and garlic powder in a small microwave-safe dish, add the chicken, and turn it to coat.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Cover the rice with a plate and microwave at 50% power for 8 to 10 minutes, until the water is gone and little holes dot the surface.
Timer: 9 min
Dolly’s tip: If the rice is still firm, add 2 tablespoons of water, cover, and give it 2 minutes more.Leave the rice covered to steam. Cover the chicken and microwave at 70% power for 3 minutes, then turn it over.
Timer: 3 min
Microwave the chicken uncovered at 70% power 2 to 3 minutes more, until it’s white all the way through and sticky with glaze.
Timer: 2 min 30 sec
Dolly’s tip: Tear the thickest part open with the fork to check. Any pink means another 30 seconds.Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Let the chicken while you pull the bok choy leaves apart, rinse them, and microwave them in a covered mug with the last of water for 1½ minutes.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Splash. A splash is a small, quick pour, about a teaspoon to a tablespoon. It’s there to loosen or brighten a dish, so the exact amount doesn’t matter.
How you’ll know: The dish looks a little looser or tastes a little brighter, not soupy.
Timer: 1 min 30 sec
Pull the chicken into pieces with the fork, fluff the rice, and top it with the chicken, bok choy and every bit of glaze. Sprinkle with sesame seeds.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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