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Stir-Fried Sweet Chili Chicken

with Broccoli & Rice

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 520 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

A sweet and spicy sauce elevates a simple pairing of broccoli and chicken that cooks together in the same pan—all served over a bed of tender jasmine rice.

Get Cooking
fresh
ingredients
Stir-Fried Sweet Chili Chicken with Broccoli & Rice
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 1 cup Jasmine Rice
  • 1 lb Broccoli
  • 2 Tbsps Honey
  • ¼ cup Sweet Chili Sauce
  • 2 Tbsps Soy Sauce
  • ¼ cup Cornstarch
  • 1 Tbsp Sesame Oil
  • 1 tsp Black & White Sesame Seeds
tried-and-true
kitchen tools
step-by-step
instructions
Cook the rice:
1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. 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, 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 broccoli; cut off and discard the bottom 1/2 inch of the broccoli stem. Cut into small florets. In a bowl, combine the honey (kneading the packet before opening), sweet chili sauce, soy sauce, sesame oil, and 1/2 cup of water

Cook the broccoli:
3 Cook the broccoli:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat 1/3 cup of water to boiling on high. Once boiling, reduce the heat to medium-high and add the broccoli florets in an even layer; season with salt and pepper. Loosely cover with aluminum foil and cook, without stirring, 4 to 6 minutes, or until the water has cooked off and the broccoli is slightly softened. Transfer to a bowl and cover with the aluminum foil to keep warm. Rinse and wipe out the pan. 

Cook the chicken & serve your dish:
4 Cook the chicken & serve your dish:

Pat the chicken dry with paper towels. Place in a large bowl. Season with salt and pepper. Add the cornstarch. Stir to thoroughly coat. In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a piece of chicken sizzles immediately when added, add the coated chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sauce and cook, stirring frequently, 2 to 3 minutes, or until the sauce is thickened. Add the cooked broccoli and continue to cook, stirring frequently, 1 to 2 minutes, or until combined and the chicken is cooked through. Serve the finished chicken, broccoli, and sauce with the cooked rice. Garnish the rice with the sesame seeds. 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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Cook the rice:
1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. 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, 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 broccoli; cut off and discard the bottom 1/2 inch of the broccoli stem. Cut into small florets. In a bowl, combine the honey (kneading the packet before opening), sweet chili sauce, soy sauce, sesame oil, and 1/2 cup of water

Prepare the ingredients & make the sauce:
Cook the broccoli:
3 Cook the broccoli:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat 1/3 cup of water to boiling on high. Once boiling, reduce the heat to medium-high and add the broccoli florets in an even layer; season with salt and pepper. Loosely cover with aluminum foil and cook, without stirring, 4 to 6 minutes, or until the water has cooked off and the broccoli is slightly softened. Transfer to a bowl and cover with the aluminum foil to keep warm. Rinse and wipe out the pan. 

4 Cook the chicken & serve your dish:

Pat the chicken dry with paper towels. Place in a large bowl. Season with salt and pepper. Add the cornstarch. Stir to thoroughly coat. In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a piece of chicken sizzles immediately when added, add the coated chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sauce and cook, stirring frequently, 2 to 3 minutes, or until the sauce is thickened. Add the cooked broccoli and continue to cook, stirring frequently, 1 to 2 minutes, or until combined and the chicken is cooked through. Serve the finished chicken, broccoli, and sauce with the cooked rice. Garnish the rice with the sesame seeds. Enjoy!

Cook the chicken & serve your dish: