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Wash and dry the fresh produce. Small dice the mango. Keeping the stem intact, cut off and discard just the small root ends of the bok choy, then halve lengthwise (if the bok choy is very large, quarter lengthwise instead). Peel and roughly chop 2 cloves of garlic. Halve the lime. In a bowl, combine the sugar, the juice of 1 lime half, 2 tablespoons of water, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved bok choy, cut side down. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat. Carefully add the juice of the remaining lime half; stir to coat. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
To the pan of reserved fond, add the remaining diced mango. Cook on medium, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Slice the cooked chicken crosswise. Serve the sliced chicken with the mango rice and cooked bok choy. Top the chicken with the pan sauce. Garnish with the sesame seeds. Enjoy!
Wash and dry the fresh produce. Small dice the mango. Keeping the stem intact, cut off and discard just the small root ends of the bok choy, then halve lengthwise (if the bok choy is very large, quarter lengthwise instead). Peel and roughly chop 2 cloves of garlic. Halve the lime. In a bowl, combine the sugar, the juice of 1 lime half, 2 tablespoons of water, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved bok choy, cut side down. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat. Carefully add the juice of the remaining lime half; stir to coat. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
To the pan of reserved fond, add the remaining diced mango. Cook on medium, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Slice the cooked chicken crosswise. Serve the sliced chicken with the mango rice and cooked bok choy. Top the chicken with the pan sauce. Garnish with the sesame seeds. Enjoy!
Tips from Home Chefs