Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Chicken Fried Rice
with Cabbage, Zucchini & Carrots
40 MIN
2 Servings
From the Test Kitchen
For this colorful dish, you’ll lightly crisp sushi 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.
CLICK FOR RECIPE CARD
Dietary Information
WW Recommended
Diabetes Friendly
-
NutritionPER SERVING
-
Calories670 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Blue Apron, a proud supporter of
fresh
ingredients
Title
-
6 oz Chicken Tenders
-
1 Zucchini
-
6 oz Carrots
-
½ lb Red Cabbage
-
2 Scallions
-
3 Tbsps Cumin & Sichuan Peppercorn Sauce
-
1 Tbsp Rice Vinegar
-
1 Tbsp Mirin (Salted Cooking Wine)
-
1 Tbsp Sesame Oil
-
3 Tbsps Roasted Peanuts
-
1 tsp Black & White Sesame Seeds
-
½ cup Sushi Rice
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice
In a medium pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff with a fork.
2
Prepare the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise; thinly slice crosswise. 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.
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 sliced 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.
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!
1
Cook the rice
In a medium pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff with a fork.
2
Prepare the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise; thinly slice crosswise. 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.
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 sliced 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.
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