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Chicken & Vegetable Stir-Fry

with Spicy Ponzu Sauce

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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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instructions
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

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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: