Chicken Stir-Fry

with Gai Lan, Carrots & Sweet Peppers

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 470 calories
WW Freestyle
08 Smart Points

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.

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fresh
ingredients
Chicken Stir-Fry with Gai Lan, Carrots & Sweet Peppers
Title
  • 10 oz Chopped Chicken Breast
  • 6 oz Gai Lan
  • 4 oz Sweet Peppers
  • 6 oz Carrots
  • 2 Scallions
  • 2 cloves Garlic
  • 2 Tbsps Black Bean Sauce
  • 2 Tbsps Soy Glaze
  • 1 Tbsp Sesame Oil
  • 3 Tbsps Roasted Peanuts
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Soy Sauce
tried-and-true
kitchen tools
step-by-step
instructions
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!

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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: