Curry-Peanut Chicken with Sushi Rice & Marinated Vegetables

Curry-Peanut Chicken

with Sushi Rice & Marinated Vegetables

25 MIN
-$0.05/serving 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.
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

Available Options

  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Extra Firm Tofu
    includes 12 oz Extra Firm Tofu
    • with Extra Firm Tofu

    From the Test Kitchen

    In this flavorful dish, chicken is dusted with a coating of cornstarch just before hitting a hot pan to create a delicate crust—perfect for soaking up our vibrant sauce, made with spicy yellow curry paste, smooth peanut butter spread, and creamy mayo. To contrast the bold flavors, we’re serving it over crisp marinated vegetables and a simple bed of sushi rice.
    CLICK FOR RECIPE CARD

    Get Plans

    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      770 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    Please 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.

    fresh
    ingredients
    Curry-Peanut Chicken with Sushi Rice & Marinated Vegetables
    Title
    • 14 oz Firm Tofu
    • ½ cup Sushi Rice
    • 1 Tbsp Smooth Peanut Butter Spread
    • 2 Persian Cucumbers
    • 6 oz Carrots
    • 1 Tbsp Yellow Curry Paste
    • 2 Tbsps Mayonnaise
    • 2 Scallions
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • ¼ cup Cornstarch
    • 1 Tbsp Sugar
    • 3 Tbsps Roasted Peanuts
    • 1 Tbsp Apple Cider Vinegar
    time-saving
    tips & techniques
    How To: Chop Scallions
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Cook the rice
    1 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    Press the tofu
    2 Press the tofu

    Drain the tofu. Place on a paper towel-lined plate. Place several layers of paper towels on top, then place a separate heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes.

    Prepare the ingredients & make the sauce
    3 Prepare the ingredients & make the sauce

    Meanwhile, wash and dry the fresh produce. Peel the carrots; grate on the large side of a box grater. Halve the cucumbers lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a large bowl, combine the sugar and vinegar; whisk until the sugar has dissolved. Add the grated carrots, sliced cucumbers, and sliced white bottoms of the scallions; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Roughly chop the peanuts. In a separate large bowl, whisk together the peanut butter spread, curry paste, mayonnaise, mirin, and 2 teaspoons of warm water.

    Coat & cook the tofu
    4 Coat & cook the tofu

    Transfer the pressed tofu to a cutting board; medium dice. Place in a bowl and season with salt and pepper. Add the cornstarch and toss to coat. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated tofu in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and slightly crispy. Turn off the heat.

    Dress the tofu & serve your dish
    5 Dress the tofu & serve your dish

    Discarding any oil from the pan, carefully transfer the cooked tofu to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the marinated vegetables (including any liquid) and dressed tofu. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Get Plans

    Curry-Peanut Chicken

    Cook the rice
    1 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    2 Press the tofu

    Drain the tofu. Place on a paper towel-lined plate. Place several layers of paper towels on top, then place a separate heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes.

    Press the tofu
    Prepare the ingredients & make the sauce
    3 Prepare the ingredients & make the sauce

    Meanwhile, wash and dry the fresh produce. Peel the carrots; grate on the large side of a box grater. Halve the cucumbers lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a large bowl, combine the sugar and vinegar; whisk until the sugar has dissolved. Add the grated carrots, sliced cucumbers, and sliced white bottoms of the scallions; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Roughly chop the peanuts. In a separate large bowl, whisk together the peanut butter spread, curry paste, mayonnaise, mirin, and 2 teaspoons of warm water.

    4 Coat & cook the tofu

    Transfer the pressed tofu to a cutting board; medium dice. Place in a bowl and season with salt and pepper. Add the cornstarch and toss to coat. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated tofu in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and slightly crispy. Turn off the heat.

    Coat & cook the tofu
    Dress the tofu & serve your dish
    5 Dress the tofu & serve your dish

    Discarding any oil from the pan, carefully transfer the cooked tofu to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the marinated vegetables (including any liquid) and dressed tofu. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!

    Browse Steps
    1 of 5