Spicy Chicken & Quinoa “Fried Rice” with Snow Peas & Sweet Peppers

Spicy Chicken & Quinoa “Fried Rice”

with Snow Peas & Sweet Peppers

35 MIN
7 SmartPoints®
2 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.
Lightyear
Learn more at DisneyCheck.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.

From the Test Kitchen

In this spin on the Chinese takeout favorite, we’re swapping in quinoa, whose hearty texture complements a flavorful combination of sambal-spiced chicken, crisp vegetables, and scrambled egg.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    530 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the snow peas crosswise. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the halved peas, sliced peppers, chopped garlic, and sliced white bottoms of the scallions

Cook the quinoa:
2 Cook the quinoa:

Add the quinoa to the pot of boiling water. Cook, uncovered, 14 to 16 minutes, or until tender. Drain thoroughly. 

Cook the chicken & vegetables:
3 Cook the chicken & vegetables:

While the quinoa cooks, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 teaspoon 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. Add the prepared vegetables; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are slightly softened. Add the soy sauce and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until combined and the chicken is cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl. Cover with foil to keep warm.

Finish & serve your dish:
4 Finish & serve your dish:

Crack the egg into a bowl; season with salt and pepper and beat until smooth. Add the sesame oil to the pan of reserved fond; heat on medium-high until hot. Add the cooked quinoa in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly crispy. Using a spoon, move the quinoa to one side of the pan. Add the beaten egg to the other side. Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the quinoa and egg to combine. Transfer to the bowl of cooked chicken and vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished chicken, vegetables, and quinoa garnished with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the snow peas crosswise. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the halved peas, sliced peppers, chopped garlic, and sliced white bottoms of the scallions

2 Cook the quinoa:

Add the quinoa to the pot of boiling water. Cook, uncovered, 14 to 16 minutes, or until tender. Drain thoroughly. 

Cook the quinoa:
Cook the chicken & vegetables:
3 Cook the chicken & vegetables:

While the quinoa cooks, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 teaspoon 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. Add the prepared vegetables; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are slightly softened. Add the soy sauce and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until combined and the chicken is cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl. Cover with foil to keep warm.

4 Finish & serve your dish:

Crack the egg into a bowl; season with salt and pepper and beat until smooth. Add the sesame oil to the pan of reserved fond; heat on medium-high until hot. Add the cooked quinoa in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly crispy. Using a spoon, move the quinoa to one side of the pan. Add the beaten egg to the other side. Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the quinoa and egg to combine. Transfer to the bowl of cooked chicken and vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished chicken, vegetables, and quinoa garnished with the sliced green tops of the scallions. Enjoy!

Finish & serve your dish:
Browse Steps
1 of 4