Chicken Stir-Fry with Gai Lan, Carrots & Sweet Peppers

Chicken Stir-Fry

with Gai Lan, Carrots & Sweet Peppers

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

For this easy stir-fry, you’ll cook tender bites of chicken and a colorful trio of vegetables in nutty sesame oil, then bring it all together with a delicious mix of soy glaze, rice vinegar, and black bean sauce for irresistibly savory-sweet flavor. A final garnish of roasted peanuts lends pleasant crunch to each bite.

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Dietary Information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    460 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Cut off and discard the bottom 1/2 inch of the gai lan stems, then thinly slice, keeping the stems and leaves separate. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the prepared gai lan stems, peppers, garlic, and white bottoms of the scallions. Roughly chop the peanuts. In a bowl, combine the soy glaze, black bean sauce, and vinegar. Taste, then season with salt and pepper if desired. 

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels. In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the soy sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Start the stir-fry:
3 Start the stir-fry:

In the pan of reserved fond, heat the remaining sesame oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

Finish the stir-fry & serve your dish:
4 Finish the stir-fry & serve your dish:

Add the cooked chicken, sliced gai lan leaves, and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sliced green tops of the scallions and chopped peanuts. Enjoy!


Tips from Home Chefs

Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Cut off and discard the bottom 1/2 inch of the gai lan stems, then thinly slice, keeping the stems and leaves separate. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the prepared gai lan stems, peppers, garlic, and white bottoms of the scallions. Roughly chop the peanuts. In a bowl, combine the soy glaze, black bean sauce, and vinegar. Taste, then season with salt and pepper if desired. 

2 Cook the chicken:

Pat the chicken dry with paper towels. In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the soy sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the chicken:
Start the stir-fry:
3 Start the stir-fry:

In the pan of reserved fond, heat the remaining sesame oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

4 Finish the stir-fry & serve your dish:

Add the cooked chicken, sliced gai lan leaves, and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sliced green tops of the scallions and chopped peanuts. Enjoy!


Finish the stir-fry & serve your dish:
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