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Soy Glazed-Chicken Thighs

with Cashews, Dates, & Bok Choy

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 680 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

Dates, soy sauce, and fresh lime juice come together in a perfectly sweet-and-savory glaze for our chicken thighs, accompanied by crisp carrots and bok choy—all topped with crunchy roasted cashews and served over warm jasmine rice to soak up all the delightful flavors.

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fresh
ingredients
Soy Glazed-Chicken Thighs with Cashews, Dates, & Bok Choy
Title
  • 1½ lbs Boneless, Skinless Chicken Thighs
  • 1 cup Jasmine Rice
  • 15 oz Baby Bok Choy
  • 2 cloves Garlic
  • 2 Scallions
  • 6 oz Carrots
  • 1 Lime
  • 1 Tbsp Sesame Oil
  • 1 1-Inch Piece Ginger
  • 3 Tbsps Roasted Cashews
  • 2 Tbsps Rice Vinegar
  • 2 Tbsps Soy Sauce
  • 3 oz Dried Medjool Dates
  • ¼ cup Sweet Chili Sauce
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Peel the carrots; thinly slice into rounds. Peel and roughly chop the garlic. Peel and finely chop the ginger. Cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Pit and roughly chop the dates. Roughly chop the cashews. Halve the lime crosswise. In a bowl, combine the soy sauce, vinegar, 2 tablespoons of water, and the juice of 1 lime half

Cook the rice:
2 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups 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 vegetables:
3 Cook the vegetables:

While the rice cooks, in a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic, ginger, and bok choy stems and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the chopped bok choy leaves and sweet chili sauce; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat and stir in the juice of the remaining lime half. Transfer to a bowl; cover with aluminum foil to keep warm. Rinse and wipe out the pan.

Brown the chicken:
4 Brown the chicken:

While the rice continues to cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken; cook 6 to 7 minutes on the first side, or until browned. Flip and cook 3 to 4 minutes, or until lightly browned.

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

To the pan, add the chopped dates and sauce (carefully, as the liquid may splatter). Cook, frequently spooning the sauce over the chicken, 3 to 4 minutes, or until the sauce is slightly thickened and the chicken is cooked through. Turn off the heat. Serve the cooked rice topped with the cooked chicken and sauce and cooked vegetables. Garnish with the chopped cashews and 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.

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

Wash and dry the fresh produce. Peel the carrots; thinly slice into rounds. Peel and roughly chop the garlic. Peel and finely chop the ginger. Cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Pit and roughly chop the dates. Roughly chop the cashews. Halve the lime crosswise. In a bowl, combine the soy sauce, vinegar, 2 tablespoons of water, and the juice of 1 lime half

2 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups 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 vegetables:
3 Cook the vegetables:

While the rice cooks, in a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic, ginger, and bok choy stems and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the chopped bok choy leaves and sweet chili sauce; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat and stir in the juice of the remaining lime half. Transfer to a bowl; cover with aluminum foil to keep warm. Rinse and wipe out the pan.

4 Brown the chicken:

While the rice continues to cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken; cook 6 to 7 minutes on the first side, or until browned. Flip and cook 3 to 4 minutes, or until lightly browned.

Brown the chicken:
Finish the chicken & serve your dish:
5 Finish the chicken & serve your dish:

To the pan, add the chopped dates and sauce (carefully, as the liquid may splatter). Cook, frequently spooning the sauce over the chicken, 3 to 4 minutes, or until the sauce is slightly thickened and the chicken is cooked through. Turn off the heat. Serve the cooked rice topped with the cooked chicken and sauce and cooked vegetables. Garnish with the chopped cashews and sliced green tops of the scallions. Enjoy!