Sesame-Cashew Chicken with Carrots & Shishito Peppers

Sesame-Cashew Chicken

with Carrots & Shishito Peppers

30 MIN
+$0.95/serving 2 Servings
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These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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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.
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  • with Boneless Chicken Breast Pieces
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  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
  • with Shrimp

    From the Test Kitchen

    This vibrant stir-fry brings together tender chicken and vegetables with an irresistibly savory-sweet sauce made with soy glaze and tahini—a creamy condiment made from ground toasted sesame seeds. It’s all complete with garnishes of roasted cashews and sesame seeds, which add delightful crunch and intensify the incredibly rich, nutty flavors of the dish.
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    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
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    ingredients
    Sesame-Cashew Chicken with Carrots & Shishito Peppers
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Long Grain White Rice
    • 3 Tbsps Roasted Cashews
    • 2 cloves Garlic
    • 6 oz Carrots
    • ¼ cup Cornstarch
    • 2 Tbsps Rice Vinegar
    • 3 oz Shishito Peppers
    • 2 Tbsps Tahini
    • 2 Tbsps Soy Glaze
    • 1 tsp Black & White Sesame Seeds
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Roughly chop the cashews. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling. Combine the sliced carrots and pepper pieces in a bowl.  In a separate bowl, whisk together the tahini, soy glaze, vinegar, and 1/2 cup of water.

    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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Reserving the bowl, add the prepared carrots and peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Transfer to the reserved bowl. Wipe out the pan. 

    Cook the shrimp
    4 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired); season with salt and pepper (you'll omit the cornstarch for shrimp). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through.

    Finish & serve your dish
    5 Finish & serve your dish

    To the pan, add the cooked vegetables and sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until combined and the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished shrimp and vegetables over the cooked rice. Garnish with the chopped cashews and sesame seeds. Enjoy!

    Tips from Home Chefs

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

    Wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Roughly chop the cashews. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling. Combine the sliced carrots and pepper pieces in a bowl.  In a separate bowl, whisk together the tahini, soy glaze, vinegar, and 1/2 cup of water.

    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, 13 to 15 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
    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Reserving the bowl, add the prepared carrots and peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Transfer to the reserved bowl. Wipe out the pan. 

    4 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired); season with salt and pepper (you'll omit the cornstarch for shrimp). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through.

    Cook the shrimp
    Finish & serve your dish
    5 Finish & serve your dish

    To the pan, add the cooked vegetables and sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until combined and the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished shrimp and vegetables over the cooked rice. Garnish with the chopped cashews and sesame seeds. Enjoy!

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