Sambal Chicken & Quinoa “Fried Rice” with Broccoli & Bell Pepper

Sambal Chicken & Quinoa “Fried Rice”

with Broccoli & Bell Pepper

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

For a unique spin on classic fried rice, we’re swapping in quinoa, whose hearty texture complements a flavorful combination of sambal-spiced chicken, crisp vegetables, and scrambled egg.
10 green SmartPoints® per serving
7 blue SmartPoints® per serving
2 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD

See Plans

Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Sambal Chicken & Quinoa “Fried Rice” with Broccoli & Bell Pepper
Title
  • 10 oz Chopped Chicken Breast
  • 1 Pasture-Raised Egg
  • ½ cup Red Quinoa
  • 2 Scallions
  • ½ lb Broccoli
  • 2 cloves Garlic
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Sesame Oil
  • 1 Red, Yellow, Or Orange Bell Pepper
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Fill a medium 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 off and discard the stems of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops.

Cook the quinoa
2 Cook the quinoa

Add the quinoa to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly. 

Cook the broccoli
3 Cook the broccoli

Meanwhile, in a medium pan (nonstick, if you have one), heat 1/3 cup of water to boiling on high. Once boiling, carefully add the broccoli florets in an even layer; season with salt and pepper. Reduce the heat to medium-high. Loosely cover the pan with foil and cook, without stirring, 5 to 6 minutes, or until the broccoli is lightly browned and the water is cooked off. Transfer to a large bowl. Wipe out the pan.

Cook the chicken & pepper
4 Cook the chicken & pepper

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In the same pan, 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 diced pepperchopped garlic, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the soy sauce (carefully, as the liquid may splatter) and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until combined and the chicken is cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of cooked broccoli. Cover with foil to keep warm.

Finish & serve your dish
5 Finish & serve your dish

Crack the egg into a bowl; season with salt and pepper. Beat until smooth. To the pan of reserved fond, add the sesame oil; heat on medium-high until hot. Add the cooked quinoa in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly crispy. Using a spoon, move the quinoa to one side of the pan. Add the beaten egg to the other side. Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the quinoa and egg to combine. Transfer to the bowl of cooked chicken and vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished chicken, vegetables, and quinoa garnished with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Fill a medium 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 off and discard the stems of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops.

2 Cook the quinoa

Add the quinoa to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly. 

Cook the quinoa
Cook the broccoli
3 Cook the broccoli

Meanwhile, in a medium pan (nonstick, if you have one), heat 1/3 cup of water to boiling on high. Once boiling, carefully add the broccoli florets in an even layer; season with salt and pepper. Reduce the heat to medium-high. Loosely cover the pan with foil and cook, without stirring, 5 to 6 minutes, or until the broccoli is lightly browned and the water is cooked off. Transfer to a large bowl. Wipe out the pan.

4 Cook the chicken & pepper

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In the same pan, 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 diced pepperchopped garlic, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the soy sauce (carefully, as the liquid may splatter) and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until combined and the chicken is cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of cooked broccoli. Cover with foil to keep warm.

Cook the chicken & pepper
Finish & serve your dish
5 Finish & serve your dish

Crack the egg into a bowl; season with salt and pepper. Beat until smooth. To the pan of reserved fond, add the sesame oil; heat on medium-high until hot. Add the cooked quinoa in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly crispy. Using a spoon, move the quinoa to one side of the pan. Add the beaten egg to the other side. Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the quinoa and egg to combine. Transfer to the bowl of cooked chicken and vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished chicken, vegetables, and quinoa garnished with the sliced green tops of the scallions. Enjoy!

Browse Steps
1 of 5