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Spicy Chicken & Vegetable Stir-Fry

with Persimmon Rice

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 630 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

This easy stir-fry brings together tender bites of chicken, bok choy, and carrot with a unique sauce made with miso paste, ponzu sauce, and Thai yellow curry paste—for savory-sweet flavor and a layer of bright heat. It’s served over simple jasmine rice, which gets a sweet lift from persimmon, an autumn fruit beloved in many Asian cuisines.

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Cook the rice:
1 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup 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.

Prepare the ingredients & make the sauce:
2 Prepare the ingredients & make the sauce:

While the rice cooks, wash and dry the fresh produce. Quarter and deseed the lemon. Core and medium dice the persimmon. Place in a bowl and top with the juice of 2 lemon wedges. Stir to coat. Peel the carrots; halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. In a bowl, combine the sliced carrots and white bottoms of the scallions, and chopped bok choy stems. In a separate bowl, combine the spicy ponzu sauce, sugar, miso paste, 1/4 cup of water, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Whisk until the sugar has dissolved.

Start the stir-fry:
3 Start the stir-fry:

While the rice continues to cook, pat the chicken dry with paper towels. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared carrot mixture. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. 

Finish the stir-fry:
4 Finish the stir-fry:

Add the sauce and chopped bok choy leaves to the pan. Cook, stirring frequently, 1 to 2 minutes, or until the leaves are wilted and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.  

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

To the pot of cooked rice, stir in the diced persimmon (including any liquid). Taste, then season with salt and pepper if desired. Serve the finished stir-fry with the finished rice. Garnish with the sliced green tops of the scallions. Serve with the remaining lemon wedges on the side. 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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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Cook the rice:
1 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup 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.

2 Prepare the ingredients & make the sauce:

While the rice cooks, wash and dry the fresh produce. Quarter and deseed the lemon. Core and medium dice the persimmon. Place in a bowl and top with the juice of 2 lemon wedges. Stir to coat. Peel the carrots; halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. In a bowl, combine the sliced carrots and white bottoms of the scallions, and chopped bok choy stems. In a separate bowl, combine the spicy ponzu sauce, sugar, miso paste, 1/4 cup of water, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Whisk until the sugar has dissolved.

Prepare the ingredients & make the sauce:
Start the stir-fry:
3 Start the stir-fry:

While the rice continues to cook, pat the chicken dry with paper towels. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared carrot mixture. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. 

4 Finish the stir-fry:

Add the sauce and chopped bok choy leaves to the pan. Cook, stirring frequently, 1 to 2 minutes, or until the leaves are wilted and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.  

Finish the stir-fry:
Finish the rice & serve your dish:
5 Finish the rice & serve your dish:

To the pot of cooked rice, stir in the diced persimmon (including any liquid). Taste, then season with salt and pepper if desired. Serve the finished stir-fry with the finished rice. Garnish with the sliced green tops of the scallions. Serve with the remaining lemon wedges on the side. Enjoy!