Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

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.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Spicy Chicken & Snow Pea Stir-Fry

with Ginger Rice

Customer Favorite
Customer Favorite
  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 490 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

This easy stir-fry is perfect for showcasing the season’s first peas. We’re quickly sautéing them whole to preserve their crisp texture and verdant color, then tossing them with tender bites of chicken in a sweet, spicy, and savory sauce.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel and finely chop the ginger. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the tonkatsu sauce, vinegar, honey (kneading the packet before opening), 1/4 cup of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

Cook the rice:
2 Cook the rice:

In a small pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped ginger; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Start the stir-fry:
3 Start the stir-fry:

While the rice cooks, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons 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. Add the snow peas, chopped garlic, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. 

Finish the stir-fy & serve your dish:
5 Finish the stir-fy & serve your dish:

Add the sauce to the pan (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is thickened and the chicken is cooked through. Turn off the heat and season with salt and pepper to taste. Serve the finished stir-fry with the cooked rice. Garnish with the sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel and finely chop the ginger. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the tonkatsu sauce, vinegar, honey (kneading the packet before opening), 1/4 cup of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

2 Cook the rice:

In a small pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped ginger; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Cook the rice:
Start the stir-fry:
3 Start the stir-fry:

While the rice cooks, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons 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. Add the snow peas, chopped garlic, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. 

5 Finish the stir-fy & serve your dish:

Add the sauce to the pan (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is thickened and the chicken is cooked through. Turn off the heat and season with salt and pepper to taste. Serve the finished stir-fry with the cooked rice. Garnish with the sliced green tops of the scallions. Enjoy! 

Finish the stir-fy & serve your dish: