Step 1

Prepare the ingredients & make the sauce

Step 2

Wash and dry the fresh produce. Peel the carrots; thinly slice into rounds. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. Pit and roughly chop the dates. Roughly chop the cashews. Halve the lime crosswise. In a bowl, combine the soy sauce, vinegar, 2 tablespoons of water, and the juice of 1 lime half.

Step 3

Cook the rice

Step 4

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Step 5

Cook the vegetables

Step 6

Meanwhile, in a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic, chopped ginger, chopped bok choy stems, and sliced white bottoms of the scallions. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the chopped bok choy leaves and sweet chili sauce; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat and carefully stir in the juice of the remaining lime half. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

Step 7

Brown the chicken

Step 8

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 8 minutes, or until browned. Flip and cook 3 to 4 minutes, or until lightly browned.

Step 9

Finish the chicken & serve your dish

Step 10

To the pan, add the chopped dates and sauce (carefully, as the liquid may splatter). Cook, frequently spooning the sauce over the chicken, 3 to 4 minutes, or until the sauce is slightly thickened and the chicken is cooked through.* Turn off the heat. Serve the cooked rice topped with the cooked vegetables and cooked chicken and sauce. Garnish with the chopped cashews and sliced green tops of the scallions. Enjoy!*An instant-read thermometer should register 165°F.

Step 11

Prepare the ingredients & make the sauce

Step 12

Wash and dry the fresh produce. Peel the carrots; thinly slice into rounds. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. Pit and roughly chop the dates. Roughly chop the cashews. Halve the lime crosswise. In a bowl, combine the soy sauce, vinegar, 2 tablespoons of water, and the juice of 1 lime half.

Step 13

Cook the rice

Step 14

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Step 15

Cook the vegetables

Step 16

Meanwhile, in a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic, chopped ginger, chopped bok choy stems, and sliced white bottoms of the scallions. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the chopped bok choy leaves and sweet chili sauce; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat and carefully stir in the juice of the remaining lime half. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

Step 17

Brown the chicken

Step 18

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 8 minutes, or until browned. Flip and cook 3 to 4 minutes, or until lightly browned.

Step 19

Finish the chicken & serve your dish

Step 20

To the pan, add the chopped dates and sauce (carefully, as the liquid may splatter). Cook, frequently spooning the sauce over the chicken, 3 to 4 minutes, or until the sauce is slightly thickened and the chicken is cooked through.* Turn off the heat. Serve the cooked rice topped with the cooked vegetables and cooked chicken and sauce. Garnish with the chopped cashews and sliced green tops of the scallions. Enjoy!*An instant-read thermometer should register 165°F.