Sesame-Ginger Chicken & Quinoa Bowl with Bell Pepper & Carrots

Sesame-Ginger Chicken & Quinoa Bowl

with Bell Pepper & Carrots

30 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
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.
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.
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

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

Get Plans

Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Sesame-Ginger Chicken & Quinoa Bowl with Bell Pepper & Carrots
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
Cook the quinoa
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.

Prepare the ingredients & make the sauce
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. 

Cook the chicken
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.

Cook the vegetables
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.

Finish the quinoa & serve your dish
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

Cook the quinoa
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. 

Prepare the ingredients & make the sauce
Cook the chicken
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.

Cook the vegetables
Finish the quinoa & serve your dish
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!

Browse Steps
1 of 5