Orange & Sweet Chili Chicken

with Rice Cakes & Vegetables

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 680 calories

Our crowd-pleasing Korean rice cakes, or tteokbokki, 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.

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fresh
ingredients
Orange & Sweet Chili Chicken with Rice Cakes & Vegetables
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 1 lb Rice Cakes
  • ½ lb Red Cabbage
  • 1 lb Broccoli
  • ¼ cup Sweet Chili Sauce
  • 2 Tbsps Orange Marmalade
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Rice Vinegar
  • 2 Tbsps Soy Sauce
  • ½ cup Asian-Style Sautéed Aromatics
  • 2 Tbsps Crème Fraîche
  • ¼ cup Cornstarch
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • ¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
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. 

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 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!

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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. 

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 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: