Stir-Fried Chicken & Vegetables with Rice & Soy-Chile Sauce

Stir-Fried Chicken & Vegetables

with Rice & Soy-Chile Sauce

25 MIN
4 Servings
Wellness at Blue Apron
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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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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Available Options

  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • with Beyond Chicken® Tenders
    includes 16 oz Plant-Based Beyond Chicken® Breaded Tenders View recipe
    • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    This stir-fry brings together tender bites of chicken, green beans, and carrots with a unique sauce made with soy glaze, sesame oil, and our own black bean-chile sauce—for savory flavor and a layer of subtle heat in every bite. It’s all balanced by a bed of fluffy white rice.
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    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
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    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Stir-Fried Chicken & Vegetables with Rice & Soy-Chile Sauce
    Title
    • 18 oz Boneless Chicken Breast Pieces
    • 1 cup Long Grain White Rice
    • ¾ lb Carrots
    • ¾ lb Green Beans
    • 1 Tbsp Sesame Oil
    • ¼ cup Rice Flour
    • 1 Tbsp Rice Vinegar
    • 3 Tbsps Soy Glaze
    • ⅓ cup Savory Black Bean-Chile Sauce
    • ⅓ cup East Asian-Style Sautéed Aromatics
    time-saving
    tips & techniques
    How To: Hold a Chef's Knife
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard any stem ends from the green beans; halve crosswise. In a bowl, whisk together the soy glaze, sesame oil, vinegar, and black bean-chile sauce. Taste, then season with salt and pepper if desired.

    Cook the rice
    2 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 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.

    Coat & cook the chicken
    3 Coat & cook the chicken

    Meanwhile, pat the chicken dry with paper towels. Place in a bowl; season with salt and pepper. Add the flour and toss to thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken in an even layer (discarding any excess flour). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to a bowl. Wipe out the pan.

    Cook the vegetables
    4 Cook the vegetables

    In the same pan, heat the sautéed aromatics on medium-high until hot (carefully, as the liquid may splatter). Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the halved green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are lightly browned and softened.

    Finish & serve your dish
    5 Finish & serve your dish

    To the pan, add the cooked chicken and sauce (be careful, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until coated and combined. Turn off the heat. Serve the finished chicken and vegetables (including any sauce from the pan) over the cooked rice. Enjoy!

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    Stir-Fried Chicken & Vegetables

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard any stem ends from the green beans; halve crosswise. In a bowl, whisk together the soy glaze, sesame oil, vinegar, and black bean-chile sauce. Taste, then season with salt and pepper if desired.

    2 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 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.

    Cook the rice
    Coat & cook the chicken
    3 Coat & cook the chicken

    Meanwhile, pat the chicken dry with paper towels. Place in a bowl; season with salt and pepper. Add the flour and toss to thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken in an even layer (discarding any excess flour). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to a bowl. Wipe out the pan.

    4 Cook the vegetables

    In the same pan, heat the sautéed aromatics on medium-high until hot (carefully, as the liquid may splatter). Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the halved green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are lightly browned and softened.

    Cook the vegetables
    Finish & serve your dish
    5 Finish & serve your dish

    To the pan, add the cooked chicken and sauce (be careful, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until coated and combined. Turn off the heat. Serve the finished chicken and vegetables (including any sauce from the pan) over the cooked rice. Enjoy!

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