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Sweet Chili Chicken

with Coconut Rice, Zucchini & Peanuts

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Sweet coconut milk lends light, silky texture to this Asian-inspired dish, which highlights tender bites of carrots and zucchini. It’s also cooked into the fragrant rice for irresistibly rich flavor.

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instructions
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Peel the carrots; halve lengthwise, then thinly slice crosswise. If necessary, peel the garlic, then roughly chop. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the prepared carrots, garlic, and white bottoms of the scallions. Roughly chop the peanuts. Halve the lime crosswise. In a bowl, combine the sweet chili sauce, soy sauce, and half the coconut milk (shaking the can before opening).

Cook the rice:
2 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, the remaining coconut milk, and 1 1/2 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 zucchini:
3 Cook the zucchini:

While the rice cooks, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchini pieces in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a plate. Wipe out the pan.

Cook the chicken:
4 Cook the chicken:

While the rice continues to cook, pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared carrot mixture; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until browned and the chicken is cooked through.

Finish the chicken & serve your dish:
5 Finish the chicken & serve your dish:

Add the sauce to the pan. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat; stir in the cooked zucchini and the juice of both lime halves. Serve the finished chicken over the cooked rice. Garnish with the chopped peanuts and sliced green tops of the scallions. 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.

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!

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

Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Peel the carrots; halve lengthwise, then thinly slice crosswise. If necessary, peel the garlic, then roughly chop. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the prepared carrots, garlic, and white bottoms of the scallions. Roughly chop the peanuts. Halve the lime crosswise. In a bowl, combine the sweet chili sauce, soy sauce, and half the coconut milk (shaking the can before opening).

2 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, the remaining coconut milk, and 1 1/2 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:
Cook the zucchini:
3 Cook the zucchini:

While the rice cooks, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchini pieces in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a plate. Wipe out the pan.

4 Cook the chicken:

While the rice continues to cook, pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared carrot mixture; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until browned and the chicken is cooked through.

Cook the chicken:
Finish the chicken & serve your dish:
5 Finish the chicken & serve your dish:

Add the sauce to the pan. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat; stir in the cooked zucchini and the juice of both lime halves. Serve the finished chicken over the cooked rice. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!