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 Teriyaki & Aromatic Rice
with Bok Choy & Carrots
40 MIN
2 Servings
From the Test Kitchen
For our take on the Japanese favorite, we’re combining soy glaze and mirin (or sweet rice wine) to spoon over chicken as it sears in the pan, resulting in the irresistibly savory-sweet flavor for which the dish is prized. We’re serving it alongside fluffy jasmine rice and stir-fried vegetables, then giving it all a little kick of heat with a garnish of furikake.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
-
NutritionPER SERVING
-
Calories580 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.
fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Breasts
- ½ cup Jasmine Rice
- 6 oz Carrots
- 10 oz Baby Bok Choy
- 2 cloves Garlic
- 1 Tbsp Mirin
- 2 Tbsps Soy Glaze
- 1 1-Inch Piece Ginger
- 1 Tbsp Sesame Oil
- 1 Tbsp Rice Vinegar
- 1 tsp Furikake
time-saving
tips & techniques
step-by-step
instructions
1
Make the aromatic rice:
Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. In a medium pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped garlic and ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the remaining ingredients & make the glaze:
Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Cut off and discard the root ends of the bok choy; thinly slice crosswise, separating the stems and leaves. In a bowl, combine the soy glaze, mirin, and 1/4 cup of water.
3
Cook the vegetables:
In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced bok choy leaves and vinegar. Cook, stirring constantly, 30 seconds to 1 minute, or until combined and the leaves are wilted. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the chicken & serve your dish:
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat the remaining sesame oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip and cook 5 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the cooked chicken (including any glaze from the pan) with the cooked vegetables and aromatic rice. Garnish with the furikake. Enjoy!
1
Make the aromatic rice:
Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. In a medium pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped garlic and ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the remaining ingredients & make the glaze:
Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Cut off and discard the root ends of the bok choy; thinly slice crosswise, separating the stems and leaves. In a bowl, combine the soy glaze, mirin, and 1/4 cup of water.
3
Cook the vegetables:
In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced bok choy leaves and vinegar. Cook, stirring constantly, 30 seconds to 1 minute, or until combined and the leaves are wilted. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the chicken & serve your dish:
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat the remaining sesame oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip and cook 5 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the cooked chicken (including any glaze from the pan) with the cooked vegetables and aromatic rice. Garnish with the furikake. Enjoy!
Tips from Home Chefs