Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Curry & Soy-Glazed Chicken
with Zucchini & Cashews
35 MIN
4 Servings
From the Test Kitchen
This vibrant, delicious dish features bites of tender chicken coated with a flavorful sauce made with spicy curry paste and sweet soy glaze. To balance the bold flavors, we’re serving it all over a duo of simply sautéed zucchini and peppers, plus a bed of white rice.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories610 Cals (est.)
View Full Nutrition
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
Title
-
18 oz Boneless Chicken Breast Pieces
-
1 cup Long Grain White Rice
-
2 Zucchini
-
2 Scallions
-
⅓ cup Soy Glaze
-
1½ Tbsps Yellow Curry Paste
-
1 oz Salted Butter
-
¼ cup Roasted Cashews
-
2 oz Sliced Roasted Red Peppers
-
1 tsp Black & White Sesame Seeds
step-by-step
instructions
1
Cook the rice
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.
2
Prepare the ingredients & make the glaze
Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peppers. Roughly chop the cashews. In a bowl, whisk together the soy glaze, 1/4 cup of water, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be.
3
Cook the vegetables & finish the rice
In a large pan (nonstick, if you have one), heat a drizzle 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 sliced white bottoms of the scallions and chopped peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and combined. Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.
4
Cook the chicken & serve your dish
Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle 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, 2 to 3 minutes, or until browned on all sides. Add the glaze (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat; stir in the butter until melted and combined. Serve the finished rice topped with the cooked chicken (including any glaze from the pan). Garnish with the sliced green tops of the scallions, chopped cashews, and sesame seeds. Enjoy!
1
Cook the rice
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.
2
Prepare the ingredients & make the glaze
Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peppers. Roughly chop the cashews. In a bowl, whisk together the soy glaze, 1/4 cup of water, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be.
3
Cook the vegetables & finish the rice
In a large pan (nonstick, if you have one), heat a drizzle 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 sliced white bottoms of the scallions and chopped peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and combined. Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.
4
Cook the chicken & serve your dish
Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle 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, 2 to 3 minutes, or until browned on all sides. Add the glaze (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat; stir in the butter until melted and combined. Serve the finished rice topped with the cooked chicken (including any glaze from the pan). Garnish with the sliced green tops of the scallions, chopped cashews, and sesame seeds. Enjoy!
Tips from Home Chefs