Cilantro Chicken Stir-Fry with Broccoli & Bok Choy

Cilantro Chicken Stir-Fry

with Broccoli & Bok Choy

30 MIN
myWW™
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. 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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

We’re putting a unique spin on the classic Asian stir-fry by using verdant cilantro sauce (which also features onions, garlic, jalapeño, and lime juice) to lend bold, herbaceous flavor to our tender chicken and vegetables. A garnish of sesame seeds adds pleasant crunch and a hint of nuttiness to each bite.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
7 green SmartPoints®
5 blue SmartPoints®
5 purple SmartPoints®

See Plans
  • Nutrition
    PER SERVING
  • Calories
    380 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Cilantro Chicken Stir-Fry with Broccoli & Bok Choy
Title
  • 10 oz Chopped Chicken Breast
  • ½ lb Broccoli
  • 10 oz Baby Bok Choy
  • 2 stalks Celery
  • 2 cloves Garlic
  • ¼ cup Cilantro Sauce
  • 1 1-Inch Piece Ginger
  • 1 tsp Black & White Sesame Seeds
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling  on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and finely chop the ginger. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Thinly slice the celery. Cut off and discard the root ends of the bok choy; thinly slice, separating the stems and leaves. Combine the sliced celery and sliced bok choy stems in a bowl. 

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Blanch the broccoli:
3 Blanch the broccoli:

Meanwhile, add the broccoli florets to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until bright green and slightly tender when pierced with a fork. Drain thoroughly.  

Start the stir-fry:
4 Start the stir-fry:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped ginger and garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sliced celery and bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the blanched broccoli and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally,  1 to 2 minutes, or until combined. 

Finish the stir-fry & serve your dish:
5 Finish the stir-fry & serve your dish:

Add the cooked chicken and cilantro sauce to the pan; season with salt  and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until heated through and combined. Turn off the heat. Stir in the bok choy leaves until wilted and combined. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sesame seeds. Enjoy!  

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling  on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and finely chop the ginger. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Thinly slice the celery. Cut off and discard the root ends of the bok choy; thinly slice, separating the stems and leaves. Combine the sliced celery and sliced bok choy stems in a bowl. 

2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the chicken:
Blanch the broccoli:
3 Blanch the broccoli:

Meanwhile, add the broccoli florets to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until bright green and slightly tender when pierced with a fork. Drain thoroughly.  

4 Start the stir-fry:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped ginger and garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sliced celery and bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the blanched broccoli and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally,  1 to 2 minutes, or until combined. 

Start the stir-fry:
Finish the stir-fry & serve your dish:
5 Finish the stir-fry & serve your dish:

Add the cooked chicken and cilantro sauce to the pan; season with salt  and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until heated through and combined. Turn off the heat. Stir in the bok choy leaves until wilted and combined. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sesame seeds. Enjoy!  

Browse Steps
1 of 5