Crispy Curry-Glazed Chicken with Sautéed Zucchini, Peppers & Yu Choy

Crispy Curry-Glazed Chicken

with Sautéed Zucchini, Peppers & Yu Choy

Group Created with Sketch. 30 min 7 SmartPoints®
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Diabetes Friendly
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
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.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 350 Cals/serving
  • View All
    Nutrition Label
    Download

This vibrant, delicious dish features bites of tender chicken coated with rice flour before searing to create a delightfully crispy crust—perfect for soaking up our flavorful glaze made with spicy curry paste, sweet honey, and savory soy sauce. To balance the bold flavors, we’re serving it all over a trio of zucchini, sweet peppers, and yu choy (a verdant, leafy Asian green) sautéed with fragrant garlic.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Thinly slice the yu choy, separating the stems and leaves. In a medium bowl, combine the chopped garlic, sliced peppers, and sliced yu choy stems. In a separate bowl, whisk together the honey (kneading the packet before opening), soy sauce, 1/4 cup of warm water, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. 

Cook the vegetables:
2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced yu choy leaves; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until wilted. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan. 

Coat the chicken:
3 Coat the chicken:

Meanwhile, pat the chicken dry with paper towels. Place in a bowl; season with salt and pepper. Add half the flour (you will have extra) and toss to coat.

Cook the chicken & serve your dish:
4 Cook the chicken & serve your dish:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is glazed and cooked through. Turn off the heat. Serve the cooked vegetables topped with the cooked chicken (including any glaze from the pan). Garnish with the furikake. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

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
Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Thinly slice the yu choy, separating the stems and leaves. In a medium bowl, combine the chopped garlic, sliced peppers, and sliced yu choy stems. In a separate bowl, whisk together the honey (kneading the packet before opening), soy sauce, 1/4 cup of warm water, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. 

2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced yu choy leaves; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until wilted. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan. 

Cook the vegetables:
Coat the chicken:
3 Coat the chicken:

Meanwhile, pat the chicken dry with paper towels. Place in a bowl; season with salt and pepper. Add half the flour (you will have extra) and toss to coat.

4 Cook the chicken & serve your dish:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is glazed and cooked through. Turn off the heat. Serve the cooked vegetables topped with the cooked chicken (including any glaze from the pan). Garnish with the furikake. Enjoy! 

Cook the chicken & serve your dish: