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Spicy Hoisin Chicken Stir-Fry

with Baby Bok Choy & Sesame-Ginger Cucumber Salad

  • icon_cook Created with Sketch.
    Cook Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 690 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

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step-by-step
instructions
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

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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.

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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

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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: