Soy-Glazed Chicken Thighs with Cashews, Dates & Bok Choy

Soy-Glazed Chicken Thighs

with Cashews, Dates & Bok Choy

45 MIN
+$1.45/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Chicken Thighs
    includes 24 oz No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Thighs View recipe
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Shrimp

    From the Test Kitchen

    Soy sauce, dates, and fresh lime juice come together in the perfectly sweet-and-savory glaze for our chicken thighs in this dish. Sides of jasmine rice and crisp carrots and bok choy (quickly cooked with a bit of sweet chili sauce) eagerly soak up all the delightful flavors.
    CLICK FOR RECIPE CARD

    Get Cooking

    Dietary Information

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      540 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Soy-Glazed Chicken Thighs with Cashews, Dates & Bok Choy
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • 1 cup Long Grain White Rice
    • 15 oz Baby Bok Choy
    • 2 cloves Garlic
    • 1 Piece Ginger
    • ¾ lb Carrots
    • 2 Scallions
    • 1 Lime
    • 1 Tbsp Sesame Oil
    • 3 Tbsps Roasted Cashews
    • 2 Tbsps Rice Vinegar
    • 2 Tbsps Soy Sauce
    • 2 oz Dried Medjool Dates
    • ¼ cup Sweet Chili Sauce
    time-saving
    tips & techniques
    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 2 cloves of garlic. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Thinly slice the scallions, separating the white bottoms and hollow 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, 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. Cover to keep warm.

    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, 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, chopped ginger, chopped 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 carefully stir in the juice of the remaining lime half. Taste, then season with salt and pepper if desired. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

    Start the shrimp
    4 Start the shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired); season with salt and pepper. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. 

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

    To the pan, add the chopped dates and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the sauce is slightly thickened and the shrimp are opaque and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked vegetables and cooked shrimp and sauce. Garnish with the chopped cashews and sliced green tops of the scallions. 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; thinly slice into rounds. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Thinly slice the scallions, separating the white bottoms and hollow 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, 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. Cover to keep warm.

    Cook the rice
    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, 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, chopped ginger, chopped 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 carefully stir in the juice of the remaining lime half. Taste, then season with salt and pepper if desired. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

    4 Start the shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired); season with salt and pepper. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. 

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

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

    Browse Steps
    1 of 5