Spicy Hoisin Chicken Stir-Fry with Baby Bok Choy & Sesame-Ginger Cucumber Salad

Spicy Hoisin Chicken Stir-Fry

with Baby Bok Choy & Sesame-Ginger Cucumber Salad

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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.
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.
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.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

Tonight’s simple stir-fry combines chicken and tender bok choy in a delectably spicy, sweet sauce. On the side, as a counterpoint to the heat of the sambal oelek (a Southeast Asian ingredient made from red chiles), we’re marinating cucumber with tart-sweet rice vinegar and nutty sesame oil. With fragrant jasmine rice to round it all out, this dish is as satisfying as it is easy to prepare.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
Prepare the ingredients:

1 Prepare the ingredients:


Wash and dry the fresh produce. Large dice the cucumber. Cut off and discard the root end of the scallion; thinly slice on an angle, separating the white bottom and green top. Peel and mince the ginger. Cut off and discard the root end of the bok choy; separate the leaves. Pat the chicken dry with paper towels and chop into bite-sized pieces.

Cook the rice:

2 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, cover and reduce the heat to low. Cook 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.

Make the salad:

3 Make the salad:


While the rice cooks, in a large bowl, combine the cucumber, vinegar, half the sesame oil, half the green top of the scallion and ¼ of the ginger. Season with salt and pepper; toss to coat. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Brown the chicken:

4 Brown the chicken:


While the salad marinates, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped chicken and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until browned on all sides.

Add the vegetables:

5 Add the vegetables:


Add the bok choy, white bottom of the scallion, remaining sesame oil and remaining ginger to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the bok choy has wilted.

Finish & plate your dish:

6 Finish & plate your dish:


To the pan, add the hoisin sauce, ½ cup of water and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until the chicken is thoroughly coated and cooked through; season with salt and pepper to taste. Divide the cooked rice and finished chicken and vegetables between 2 dishes. Divide the salad between 2 separate dishes. Garnish with the remaining green top of the scallion. Enjoy!

Tips from Home Chefs

About Blue Apron

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.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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!

Get This Recipe Delivered
1 Prepare the ingredients:


Wash and dry the fresh produce. Large dice the cucumber. Cut off and discard the root end of the scallion; thinly slice on an angle, separating the white bottom and green top. Peel and mince the ginger. Cut off and discard the root end of the bok choy; separate the leaves. Pat the chicken dry with paper towels and chop into bite-sized pieces.

2 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, cover and reduce the heat to low. Cook 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.

Cook the rice:

3 Make the salad:


While the rice cooks, in a large bowl, combine the cucumber, vinegar, half the sesame oil, half the green top of the scallion and ¼ of the ginger. Season with salt and pepper; toss to coat. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4 Brown the chicken:


While the salad marinates, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped chicken and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until browned on all sides.

Brown the chicken:

Add the vegetables:

5 Add the vegetables:


Add the bok choy, white bottom of the scallion, remaining sesame oil and remaining ginger to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the bok choy has wilted.

6 Finish & plate your dish:


To the pan, add the hoisin sauce, ½ cup of water and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until the chicken is thoroughly coated and cooked through; season with salt and pepper to taste. Divide the cooked rice and finished chicken and vegetables between 2 dishes. Divide the salad between 2 separate dishes. Garnish with the remaining green top of the scallion. Enjoy!

Finish & plate your dish: