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Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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. Add the sesame oil and stir to combine. Cover to keep warm.
Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and the hollow green tops. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the stem of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. In a bowl, combine the soy glaze, mayonnaise, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.
Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned.
To the pan, add the sliced white bottoms of the scallions, corn kernels, and diced peppers. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and the chicken is cooked through. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined. Evenly top with the cheese. Loosely cover the pan with foil and cook 1 to 2 minutes, or until the cheese is melted. Turn off the heat. Let stand at least 2 minutes before serving. Serve the finished skillet with the cooked rice. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy!
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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. Add the sesame oil and stir to combine. Cover to keep warm.
Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and the hollow green tops. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the stem of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. In a bowl, combine the soy glaze, mayonnaise, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.
Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned.
To the pan, add the sliced white bottoms of the scallions, corn kernels, and diced peppers. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and the chicken is cooked through. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined. Evenly top with the cheese. Loosely cover the pan with foil and cook 1 to 2 minutes, or until the cheese is melted. Turn off the heat. Let stand at least 2 minutes before serving. Serve the finished skillet with the cooked rice. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy!
Tips from Home Chefs