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Seared Chicken in Coconut-Peach Broth

with Bok Choy & Jasmine Rice

  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 790 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

This bright, flavorful dish highlights one of our favorite summer ingredients: fresh peach, which we’re adding along with honey and spicy chile paste to make our coconut milk broth. The dish gets a savory base from crispy-skinned chicken, which creates a layer of fond in the pan that you’ll use to cook the rest of the ingredients.

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. If necessary, peel the garlic, then roughly chop. Peel and finely chop the ginger. In a bowl, combine the sliced white bottoms of the scallions and chopped garlic and ginger. Cut off and discard the root end of the bok choy; roughly chop the stems and leaves, keeping them separate. Pit and small dice the peach.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; 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. Cover to keep warm.

Cook the chicken:
3 Cook the chicken:

While the rice cooks, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook, occasionally pressing down with a spatula, 6 to 8 minutes per side, or until golden brown and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Cover with aluminum foil to keep warm.

Start the broth:
4 Start the broth:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the scallion, garlic, and ginger mixture; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Shaking the can before opening, add the coconut milk (carefully, as the liquid may splatter). Add the chopped bok choy stems, honey (kneading the packet before opening), and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until slightly thickened.

Finish the broth & serve your dish:
5 Finish the broth & serve your dish:

Add the chopped bok choy leaves and diced peach to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the leaves are wilted. Turn off the heat and stir in the vinegar. Season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve the sliced chicken with the cooked rice and finished broth. Garnish with the sliced green tops of the scallions. Enjoy!

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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!

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. If necessary, peel the garlic, then roughly chop. Peel and finely chop the ginger. In a bowl, combine the sliced white bottoms of the scallions and chopped garlic and ginger. Cut off and discard the root end of the bok choy; roughly chop the stems and leaves, keeping them separate. Pit and small dice the peach.

2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; 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. Cover to keep warm.

Cook the rice:
Cook the chicken:
3 Cook the chicken:

While the rice cooks, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook, occasionally pressing down with a spatula, 6 to 8 minutes per side, or until golden brown and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Cover with aluminum foil to keep warm.

4 Start the broth:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the scallion, garlic, and ginger mixture; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Shaking the can before opening, add the coconut milk (carefully, as the liquid may splatter). Add the chopped bok choy stems, honey (kneading the packet before opening), and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until slightly thickened.

Start the broth:
Finish the broth & serve your dish:
5 Finish the broth & serve your dish:

Add the chopped bok choy leaves and diced peach to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the leaves are wilted. Turn off the heat and stir in the vinegar. Season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve the sliced chicken with the cooked rice and finished broth. Garnish with the sliced green tops of the scallions. Enjoy!