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

Stir-Fried Chicken & Vegetables

with Rice & Soy-Chile Sauce

30 MIN
4 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

This stir-fry brings together tender bites of chicken, green beans, and carrots with an umami-rich 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.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
View Full Nutrition
Nutrition Label
Download
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
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 (be careful, 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 (carefully, 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! 

Tips from Home Chefs

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 (be careful, 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 (carefully, 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! 

Browse Steps
1 of 5