Chicken Teriyaki & Aromatic Rice

with Bok Choy & Carrots

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 590 calories

In 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.

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fresh
ingredients
Chicken Teriyaki & Aromatic Rice with Bok Choy & Carrots
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ cup Jasmine Rice
  • 6 oz Carrots
  • 10 oz Baby Bok Choy
  • 2 cloves Garlic
  • 1 Tbsp Mirin
  • 1 1-Inch Piece Ginger
  • 2 Tbsps Soy Glaze
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Rice Vinegar
  • 1 tsp Furikake
step-by-step
instructions
Make the aromatic rice:
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. 

Prepare the remaining ingredients & make the glaze:
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 the leaves. In a bowl, combine the soy glaze, mirin, and 1/4 cup of water

Cook the vegetables:
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 wilted and combined. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

Cook the chicken & serve your dish:
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! 

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Make the aromatic rice:
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 the leaves. In a bowl, combine the soy glaze, mirin, and 1/4 cup of water

Prepare the remaining ingredients & make the glaze:
Cook the vegetables:
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 wilted and combined. 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! 

Cook the chicken & serve your dish: