Marinated Chicken Thighs with Bok Choy over Scallion Rice

Ingredients

Scallion Rice

• 5 cups cooked jasmine rice
• 12 large scallions
• 3 tbsp neutral oil
• 1 slice ginger
• 3 garlic cloves
• 1-3 tsp green sichuan peppercorn infused oil
• 1 tsp sea salt
• 1/4 tsp msg

Chicken Marinade

• 4 (about 1.5 lbs) boneless, skinless chicken thighs
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 (minced) garlic cloves
• 1 tsp (grated) ginger
• 1 tbsp shaoxing wine or dry sherry
• 1 tbsp 5 spice

Bok Choy and Stir-Fry

• 4 baby bok choy heads
• 1 tbsp (if needed) neutral oil
• 1 tbsp oyster sauce

Instructions

1. Prepare the scallion rice: If using fresh rice, cook 5 cups jasmine rice according to package instructions and let it cool to warm. If using cold leftover rice, break it up with a wooden spoon. Cut the green tops (about 8 inches) from 12 scallions into 2-inch lengths. Puree in a food processor until chunky. Mix the puree evenly into the rice with a spatula.
2. Finely chop the white and light green parts of the scallions in the food processor.
3. Prepare the chicken marinade: In a bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 2 minced garlic cloves, 1 teaspoon grated ginger, and 1 tablespoon Shaoxing wine or dry sherry. Add 4 boneless, skinless chicken thighs (about 1.5 lbs), sliced into bite-sized pieces, and marinate for 15-20 minutes.
4. While chicken marinates, trim and halve 4 baby bok choy heads lengthwise, rinsing well.
5. Heat 3 tablespoons neutral oil in a wok over medium-high heat. Add 1 slice ginger and fry for 30 seconds. Add the chopped white scallion parts and stir-fry for 1-2 minutes until fragrant but not browned.
6. Add the marinated chicken (with marinade) to the wok and stir-fry for 4-5 minutes until chicken is nearly cooked through.
7. Add the bok choy halves and stir-fry for 2-3 minutes until tender-crisp. Remove everything from the wok and set aside.
8. In the same wok, add 1 tablespoon neutral oil if needed. Stir-fry the scallion rice, spreading it out in a single layer, for 2 minutes. Add 3 minced garlic cloves and stir-fry for another minute, spreading out again.
9. Drizzle in 1-3 teaspoons green Sichuan peppercorn infused oil, 1 teaspoon sea salt, and 1/4 teaspoon MSG (optional). Stir to combine and cook for 2 more minutes, keeping the rice bright green without browning.
10. To serve, spoon the scallion rice onto plates and top with the chicken and bok choy mixture.

Notes

For a dairy-free version, ensure oyster sauce is gluten-free if needed. Store leftovers in an airtight container in the fridge for up to 2 days; reheat in a skillet to maintain crispness.