Chicken Fried Rice with Cabbage, Zucchini & Carrots

Chicken Fried Rice

with Cabbage, Zucchini & Carrots

Group Created with Sketch. 40 min
WW™ Approved Diabetes Friendly Plant-Forward i
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Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 640 Cals/serving
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For this colorful dish, you’ll lightly crisp hearty brown rice in the pan, then toss it with tender chicken, sautéed vegetables, and a bright, bold sauce that highlights cumin and tingly Sichuan peppercorn.
14 green SmartPoints® per serving
13 blue SmartPoints® per serving
8 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.

Get Cooking
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fresh
ingredients
Chicken Fried Rice with Cabbage, Zucchini & Carrots
Title
  • 7 oz Chicken Tenders
  • ½ cup Brown Rice
  • 2 Scallions
  • 1 Zucchini
  • 6 oz Carrots
  • ½ lb Red Cabbage
  • 3 Tbsps Cumin & Sichuan Peppercorn Sauce
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Mirin
  • 1 Tbsp Sesame Oil
  • 3 Tbsps Roasted Peanuts
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
Cook the rice:
1 Cook the rice:

Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Heat to boiling on high. Once boiling, add the rice and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly. 

Prepare the ingredients & make the sauce:
2 Prepare the ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Peel the carrots and thinly slice on an angle. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, combine the mirin, vinegar, and cumin-Sichuan sauce. Season with salt and pepper. 

Cook the chicken:
3 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl and cover with foil to keep warm. 

Cook the vegetables:
4 Cook the vegetables:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the diced zucchini and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced cabbage and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned and softened. Transfer to the bowl of cooked chicken; cover with the foil to keep warm. Wipe out the pan. 

Finish the rice & serve your dish:
5 Finish the rice & serve your dish:

In the same pan, heat the sesame oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Transfer to the bowl of cooked chicken and vegetables; add the sauce and stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished rice garnished with the sliced green tops of the scallions, chopped peanuts, and sesame seeds. Enjoy!

Tips from Home Chefs

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Get This Recipe Delivered
Cook the rice:
1 Cook the rice:

Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Heat to boiling on high. Once boiling, add the rice and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly. 

2 Prepare the ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Peel the carrots and thinly slice on an angle. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, combine the mirin, vinegar, and cumin-Sichuan sauce. Season with salt and pepper. 

Prepare the ingredients & make the sauce:
Cook the chicken:
3 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl and cover with foil to keep warm. 

4 Cook the vegetables:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the diced zucchini and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced cabbage and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned and softened. Transfer to the bowl of cooked chicken; cover with the foil to keep warm. Wipe out the pan. 

Cook the vegetables:
Finish the rice & serve your dish:
5 Finish the rice & serve your dish:

In the same pan, heat the sesame oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Transfer to the bowl of cooked chicken and vegetables; add the sauce and stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished rice garnished with the sliced green tops of the scallions, chopped peanuts, and sesame seeds. Enjoy!