Curry-Peanut Chicken with White Rice & Marinated Vegetables
Fast & Easy

Curry-Peanut Chicken

with White Rice & Marinated Vegetables

25 MIN
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

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 white rice.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    810 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Curry-Peanut Chicken with White Rice & Marinated Vegetables
Title
  • 10 oz Boneless Chicken Breast Pieces
  • ½ cup Long Grain White Rice
  • 1 Tbsp Smooth Peanut Butter Spread
  • 1 Tbsp Yellow Curry Paste
  • 6 oz Carrots
  • 2 Tbsps Mayonnaise
  • 2 Persian Cucumbers
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • ¼ cup Cornstarch
  • 3 Tbsps Roasted Peanuts
  • 1 Tbsp Apple Cider Vinegar
  • 3 Tbsps Sweet Chili Sauce
  • 2 Scallions
Cook the rice
1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 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.

Prepare the ingredients & make the sauce
2 Prepare the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Roughly chop the peanuts. Peel the carrots and 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 bowl, combine the grated carrots, sliced cucumbers, vinegar, sweet chili sauce, 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. In a separate, large bowl, whisk together the peanut butter spread, curry paste, mayonnaise, mirin, and 2 teaspoons of warm water.    
Coat & cook the chicken
3 Coat & cook the chicken

Pat the chicken dry with paper towels; place in a bowl. 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 chicken 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 cooked through. Turn off the heat.

Dress the chicken & serve your dish
4 Dress the chicken & serve your dish

Discarding any oil from the pan, carefully transfer the cooked chicken 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 chicken. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Cook the rice
1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 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 Prepare the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Roughly chop the peanuts. Peel the carrots and 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 bowl, combine the grated carrots, sliced cucumbers, vinegar, sweet chili sauce, 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. In a separate, large bowl, whisk together the peanut butter spread, curry paste, mayonnaise, mirin, and 2 teaspoons of warm water.    
Prepare the ingredients & make the sauce
Coat & cook the chicken
3 Coat & cook the chicken

Pat the chicken dry with paper towels; place in a bowl. 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 chicken 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 cooked through. Turn off the heat.

4 Dress the chicken & serve your dish

Discarding any oil from the pan, carefully transfer the cooked chicken 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 chicken. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!

Dress the chicken & serve your dish
Browse Steps
1 of 4