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Pat the chicken dry with paper towels; season with salt and pepper. In a large bowl, combine the sherry vinegar, cornstarch, and half the soy sauce; stir until the cornstarch is dissolved. Add the seasoned chicken; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
Meanwhile, 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.
Meanwhile, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, combine the black vinegar, hoisin sauce, sesame oil, sugar, remaining soy sauce, 1/4 cup of water, and as much of the crushed red pepper flakes as you'd like, depending on how spicy you'd like the dish to be.
In the same pan, heat a drizzle of olive oil on medium-high until hot. Carefully add the marinated chicken (including any liquid) 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 cooked broccoli and sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until coated and the chicken is cooked through. Turn off the heat. Serve the cooked rice topped with the cooked chicken and broccoli (including any sauce from the pan). Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!
Pat the chicken dry with paper towels; season with salt and pepper. In a large bowl, combine the sherry vinegar, cornstarch, and half the soy sauce; stir until the cornstarch is dissolved. Add the seasoned chicken; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
Meanwhile, 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.
Meanwhile, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, combine the black vinegar, hoisin sauce, sesame oil, sugar, remaining soy sauce, 1/4 cup of water, and as much of the crushed red pepper flakes as you'd like, depending on how spicy you'd like the dish to be.
In the same pan, heat a drizzle of olive oil on medium-high until hot. Carefully add the marinated chicken (including any liquid) 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 cooked broccoli and sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until coated and the chicken is cooked through. Turn off the heat. Serve the cooked rice topped with the cooked chicken and broccoli (including any sauce from the pan). Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!
Tips from Home Chefs