Curry-Peanut Chicken with White Rice & Marinated Vegetables
Chef Favorites

Curry-Peanut Chicken

with White Rice & Marinated Vegetables

30 MIN
+$1.95/serving 4 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
  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Shrimp
    includes 20 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
  • with Beyond Chicken® Tenders
    includes 16 oz Plant-Based Beyond Chicken® Breaded Tenders
  • with Beyond Chicken® Tenders

    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

    Get Plans

    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      880 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Curry-Peanut Chicken with White Rice & Marinated Vegetables
    Title
    • 16 oz Plant-Based Beyond Chicken® Breaded Tenders
    • 1 cup Long Grain White Rice
    • 2 Scallions
    • 4 Persian Cucumbers
    • ¾ lb Carrots
    • 2 Tbsps Smooth Peanut Butter Spread
    • 1½ Tbsps Yellow Curry Paste
    • ¼ cup Mayonnaise
    • 2 Tbsps Mirin (Salted Cooking Wine)
    • ¼ cup Cornstarch
    • ¼ cup Roasted Peanuts
    • 2 Tbsps Apple Cider Vinegar
    • 3 Tbsps Sweet Chili Sauce
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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, 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, sliced white bottoms of the scallions, sweet chili sauce, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a large bowl, whisk together the peanut butter spread, curry paste, mayonnaise, mirin, and 1 tablespoon of warm water. Taste, then season with salt and pepper if desired.

    Bake the tenders
    3 Bake the tenders

    Line a sheet pan with foil. Place the tenders on the foil (you'll omit the cornstarch for Beyond Chicken®). Bake in the oven 7 to 9 minutes, flipping halfway through, or until lightly browned and cooked through.* Remove from the oven. Immediately season with salt. 

    *An instant-read thermometer should register 145°F for Beyond Chicken®.

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

    Carefully transfer the baked tenders to the bowl of sauce; stir to coat. Serve the cooked rice topped with the marinated vegetables (including any liquid) and dressed tenders. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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, 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, sliced white bottoms of the scallions, sweet chili sauce, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a large bowl, whisk together the peanut butter spread, curry paste, mayonnaise, mirin, and 1 tablespoon of warm water. Taste, then season with salt and pepper if desired.

    Prepare the ingredients & make the sauce
    Bake the tenders
    3 Bake the tenders

    Line a sheet pan with foil. Place the tenders on the foil (you'll omit the cornstarch for Beyond Chicken®). Bake in the oven 7 to 9 minutes, flipping halfway through, or until lightly browned and cooked through.* Remove from the oven. Immediately season with salt. 

    *An instant-read thermometer should register 145°F for Beyond Chicken®.

    4 Dress the chicken & serve your dish

    Carefully transfer the baked tenders to the bowl of sauce; stir to coat. Serve the cooked rice topped with the marinated vegetables (including any liquid) and dressed tenders. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!

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