Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
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.
Sesame-Ginger Chicken & Quinoa Bowl
with Bell Pepper & Carrots
30 MIN
2 Servings
From the Test Kitchen
This vibrant dish combines tender, togarashi-spiced chicken and crisp vegetables tied together with hearty quinoa and a sesame-ginger dressing. It's all topped with a sweet and spicy soy sauce.
CLICK FOR RECIPE CARD
Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
-
NutritionPER SERVING
-
Calories730 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
10 oz Chopped Chicken Breast
-
½ cup Tricolor Quinoa
-
1 Bell Pepper
-
6 oz Carrots
-
2 Scallions
-
4 oz Sugar Snap Peas
-
3 Tbsps Sesame Ginger Dressing
-
1 Tbsp Soy Sauce
-
1 Tbsp Sambal Oelek
-
1 tsp Black & White Sesame Seeds
-
1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
-
2 tsps Honey
time-saving
tips & techniques
step-by-step
instructions
1
Cook the quinoa
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa to the pot and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. In a bowl, whisk together the soy sauce, 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.
3
Cook the chicken
Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the togarashi; toss to coat. In a large 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. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate; cover with foil to keep warm.
4
Cook the vegetables
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the diced pepper, sliced white bottoms of the scallions, and halved peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and lightly browned. Turn off the heat.
5
Finish the quinoa & serve your dish
To the pot of cooked quinoa, add the cooked vegetables and sesame ginger dressing. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished quinoa topped with the cooked chicken. Drizzle with the sauce. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!
1
Cook the quinoa
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa to the pot and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. In a bowl, whisk together the soy sauce, 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.
3
Cook the chicken
Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the togarashi; toss to coat. In a large 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. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate; cover with foil to keep warm.
4
Cook the vegetables
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the diced pepper, sliced white bottoms of the scallions, and halved peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and lightly browned. Turn off the heat.
5
Finish the quinoa & serve your dish
To the pot of cooked quinoa, add the cooked vegetables and sesame ginger dressing. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished quinoa topped with the cooked chicken. Drizzle with the sauce. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!
Tips from Home Chefs