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Chicken & Vegetable Stir-Fry
with Spicy Ponzu Sauce
20 min
WW™ Approved
i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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4 Servings
- Est. 600 Cals/serving
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DownloadPlease 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.
In this 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 bed of white rice provides the perfect contrast to the bold flavors.
11 green SmartPoints® per serving
9 blue SmartPoints® per serving
9 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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fresh
ingredients
Title
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18 oz Chopped Chicken Breast
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1 cup Long Grain White Rice
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⅓ cup Asian-Style Sautéed Aromatics
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¾ lb Carrots
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15 oz Baby Bok Choy
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2 Tbsps Hoisin Sauce
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2 Tbsps Black Bean Sauce
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¼ cup Cornstarch
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2 Tbsps Vegetarian Ponzu Sauce
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¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
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
Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the root ends of the bok choy; thinly slice crosswise. In a bowl, combine the black bean sauce, ponzu sauce, hoisin sauce, sautéed aromatics, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be.
3
Start the stir-fry
Pat the chicken dry with paper towels. Place in a bowl; add the cornstarch. Season with salt and pepper; toss to thoroughly coat. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken (discarding any excess cornstarch) and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned.
4
Finish the stir-fry & 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 stir-fry over the cooked rice. Enjoy!
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
Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the root ends of the bok choy; thinly slice crosswise. In a bowl, combine the black bean sauce, ponzu sauce, hoisin sauce, sautéed aromatics, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be.
3
Start the stir-fry
Pat the chicken dry with paper towels. Place in a bowl; add the cornstarch. Season with salt and pepper; toss to thoroughly coat. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken (discarding any excess cornstarch) and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned.
4
Finish the stir-fry & 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 stir-fry over the cooked rice. Enjoy!
Tips from Home Chefs
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