Orange & Sweet Chili Chicken with Rice Cakes & Vegetables

Orange & Sweet Chili Chicken

with Rice Cakes & Vegetables

20 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Deliciously chewy, crowd-pleasing Korean rice cakes, or tteok, get welcome brightness from a sauce of sweet chili, orange marmalade, vinegar, and more, which we’re using to coat bites of tender chicken and cabbage while cooking. A dollop of cooling crème fraîche, stirred in just before serving, gives just a touch of creaminess to the dish.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Orange & Sweet Chili Chicken with Rice Cakes & Vegetables
Title
time-saving
tips & techniques
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. 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. Cut out and discard the core of the cabbage; thinly slice the leaves. In a bowl, combine the sweet chili sauce, orange marmalade, sesame oil, vinegar, soy sauce, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. 

Cook the broccoli & rice cakes:
2 Cook the broccoli & rice cakes:

Add the broccoli florets to the pot of boiling water. Cook 2 minutes. Add the rice cakes and continue to cook 2 to 3 minutes, or until the broccoli is bright green and the rice cakes are tender. Turn off the heat. Drain thoroughly and return to the pot. 

Cook the chicken & cabbage:
3 Cook the chicken & cabbage:

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. Place in a bowl; add the cornstarch and toss to thoroughly coat. In a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the coated chicken in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the sauce. Cook, stirring frequently, 1 to 2 minutes, or until combined and the chicken is cooked through. Turn off the heat.

Finish & serve your dish:
4 Finish & serve your dish:

To the pot of cooked broccoli and rice cakes, add the cooked chicken and cabbage. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until combined and thoroughly coated. Turn off the heat. Stir in the crème fraîche. Taste, then season with salt and pepper if desired. Serve the finished chicken, rice cakes, and vegetables garnished with the togarashi. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. 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. Cut out and discard the core of the cabbage; thinly slice the leaves. In a bowl, combine the sweet chili sauce, orange marmalade, sesame oil, vinegar, soy sauce, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. 

2 Cook the broccoli & rice cakes:

Add the broccoli florets to the pot of boiling water. Cook 2 minutes. Add the rice cakes and continue to cook 2 to 3 minutes, or until the broccoli is bright green and the rice cakes are tender. Turn off the heat. Drain thoroughly and return to the pot. 

Cook the broccoli & rice cakes:
Cook the chicken & cabbage:
3 Cook the chicken & cabbage:

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. Place in a bowl; add the cornstarch and toss to thoroughly coat. In a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the coated chicken in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the sauce. Cook, stirring frequently, 1 to 2 minutes, or until combined and the chicken is cooked through. Turn off the heat.

4 Finish & serve your dish:

To the pot of cooked broccoli and rice cakes, add the cooked chicken and cabbage. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until combined and thoroughly coated. Turn off the heat. Stir in the crème fraîche. Taste, then season with salt and pepper if desired. Serve the finished chicken, rice cakes, and vegetables garnished with the togarashi. Enjoy!

Finish & serve your dish:
Browse Steps
1 of 4