Chicken & Vegetable Stir-Fry with Spicy Ponzu Sauce
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Chicken & Vegetable Stir-Fry

with Spicy Ponzu Sauce

20 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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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.
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From the Test Kitchen

In this quick-cooking dish, sautéed chicken and crisp vegetables get a bright lift from citrusy ponzu sauce added to our rich sauce alongside sweet hoisin and savory black bean sauce. A simple bed of jasmine rice provides the perfect contrast to the bold flavors.

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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Chicken & Vegetable Stir-Fry with Spicy Ponzu Sauce
Title
time-saving
tips & techniques
Baby Bok Choy
How To: Properly Salt Cooking Water
How To: Safely Cut Round Vegetables
Cornstarch
Jasmine Rice
Ponzu Sauce
Chinese Black Bean Sauce
Hoisin Sauce
How To: Peel a Carrot
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. 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 ingredients & make the sauce:
2 Prepare the ingredients & make the sauce:

While the rice cooks, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the root end of the bok choy; thinly slice crosswise. In a bowl, whisk together the black bean sauce, ponzu sauce, hoisin sauce, and sautéed aromatics. 

Cook the chicken & carrots:
3 Cook the chicken & carrots:

While the rice continues to cook, pat the chicken dry with paper towels. Place in a bowl; add the cornstarch. Season with salt and pepper; toss to coat. In a large pan (nonstick, if you have one), heat 2 1/2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Stir to combine. 

Finish & serve your dish:
4 Finish & serve your dish:

To the pan, add the sliced bok choy and sauce (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until the vegetables are softened and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chicken and vegetables over the cooked rice. Enjoy! 

Tips from Home Chefs

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Chicken & Vegetable Stir-Fry

Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. 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 ingredients & make the sauce:

While the rice cooks, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the root end of the bok choy; thinly slice crosswise. In a bowl, whisk together the black bean sauce, ponzu sauce, hoisin sauce, and sautéed aromatics. 

Prepare the ingredients & make the sauce:
Cook the chicken & carrots:
3 Cook the chicken & carrots:

While the rice continues to cook, pat the chicken dry with paper towels. Place in a bowl; add the cornstarch. Season with salt and pepper; toss to coat. In a large pan (nonstick, if you have one), heat 2 1/2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Stir to combine. 

4 Finish & serve your dish:

To the pan, add the sliced bok choy and sauce (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until the vegetables are softened and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chicken and vegetables over the cooked rice. Enjoy! 

Finish & serve your dish:
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