Soy-Glazed Chicken with Broccoli, Cashew & Sesame Fried Rice

Soy-Glazed Chicken

with Broccoli, Cashew & Sesame Fried Rice

40 MIN
4 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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. 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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
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

In this recipe, we’re preparing an easy, gourmet spin on takeout fare. To make our homemade fried rice, we’re cooking up fragrant jasmine rice, then lightly crisping it on the stovetop alongside bright, blanched broccoli florets, savory sesame oil, eggs, cashews and a bit of soy glaze. The sweet and tangy glaze also livens up juicy pan-seared chicken, while a garnish of black and white sesame seeds completes the meal with gorgeous color and gentle crunch.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    555 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt and cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice simmers, wash and dry the fresh produce. Heat a second medium pot of salted water to boiling on high. Cut the broccoli into bite-sized florets. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Crack the eggs into a bowl; beat until smooth.

Start the fried rice:
4 Start the fried rice:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the cooked rice and blanched broccoli; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the rice is slightly crispy.

Finish the fried rice:
5 Finish the fried rice:

To the pan of rice and broccoli, add the eggs, sesame oil, cashews and ⅓ of the soy glaze. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the eggs are cooked through; season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Wipe out the pan.

Cook the chicken & serve your dish:
6 Cook the chicken & serve your dish:

Place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (shaking off any excess). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the chicken; cook 4 to 6 minutes per side, or until golden brown and cooked through. Add the remaining soy glaze and 2 tablespoons of water; season with salt and pepper. Cook, spooning the glaze over the chicken, 1 to 2 minutes, or until well coated. Transfer to a serving dish. Garnish the cooked chicken and finished fried rice with the sesame seeds and green tops of the scallions. Enjoy!

Tips from Home Chefs

Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt and cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

2 Prepare the ingredients:

While the rice simmers, wash and dry the fresh produce. Heat a second medium pot of salted water to boiling on high. Cut the broccoli into bite-sized florets. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Crack the eggs into a bowl; beat until smooth.

4 Start the fried rice:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the cooked rice and blanched broccoli; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the rice is slightly crispy.

Start the fried rice:
5 Finish the fried rice:

To the pan of rice and broccoli, add the eggs, sesame oil, cashews and ⅓ of the soy glaze. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the eggs are cooked through; season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Wipe out the pan.

6 Cook the chicken & serve your dish:

Place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (shaking off any excess). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the chicken; cook 4 to 6 minutes per side, or until golden brown and cooked through. Add the remaining soy glaze and 2 tablespoons of water; season with salt and pepper. Cook, spooning the glaze over the chicken, 1 to 2 minutes, or until well coated. Transfer to a serving dish. Garnish the cooked chicken and finished fried rice with the sesame seeds and green tops of the scallions. Enjoy!

Cook the chicken & serve your dish:
Browse Steps
1 of 6