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Sweet Chili Chicken

with Tinkerbell Peppers, Green Beans & Coconut Rice

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 670 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight’s chicken stir-fry is light, bright and altogether delicious, thanks to a few simple ingredients. Seasonal green beans and tinkerbell peppers—or sweet, crisp bell peppers in miniature—perfectly accent the sweetness of our sauce. With a side of fragrant, coconut-infused rice, this dish is an easy, quick-cooking variation on a Thai takeout classic.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic and ginger. Cut off and discard the stem ends of the peppers; remove and discard any seeds, keeping the peppers intact. Cut the peppers into ¼-inch-thick rings. Snap off and discard the stem ends of the green beans; slice in half lengthwise. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Pat the chicken dry with paper towels; chop into bite-sized pieces and transfer to a bowl.

Make the coconut rice:
2 Make the coconut rice:

In a small pot, whisk together the coconut milk powder and 1 cup of water to thoroughly combine. Add the rice and a big pinch of salt; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Set aside in a warm place.

Cook the chicken:
3 Cook the chicken:

While the rice cooks, season the chopped chicken with salt and pepper; toss to coat. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and cooked through.

Add the vegetables:
4 Add the vegetables:

Add the garlic, ginger, peppers, green beans and white bottoms of the scallions to the pan of chicken; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and fragrant.

Make the sauce:
5 Make the sauce:

Add the sweet chili sauce, ponzu sauce and 2 tablespoons of water to the pan of chicken and vegetables. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the liquid is slightly reduced in volume. Remove from heat and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the coconut rice and cooked chicken, vegetables and sauce between 2 dishes. Garnish with the green tops of the scallions. 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!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic and ginger. Cut off and discard the stem ends of the peppers; remove and discard any seeds, keeping the peppers intact. Cut the peppers into ¼-inch-thick rings. Snap off and discard the stem ends of the green beans; slice in half lengthwise. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Pat the chicken dry with paper towels; chop into bite-sized pieces and transfer to a bowl.

2 Make the coconut rice:

In a small pot, whisk together the coconut milk powder and 1 cup of water to thoroughly combine. Add the rice and a big pinch of salt; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Set aside in a warm place.

Make the coconut rice:
Cook the chicken:
3 Cook the chicken:

While the rice cooks, season the chopped chicken with salt and pepper; toss to coat. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and cooked through.

4 Add the vegetables:

Add the garlic, ginger, peppers, green beans and white bottoms of the scallions to the pan of chicken; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and fragrant.

Add the vegetables:
5 Make the sauce:

Add the sweet chili sauce, ponzu sauce and 2 tablespoons of water to the pan of chicken and vegetables. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the liquid is slightly reduced in volume. Remove from heat and season with salt and pepper to taste.

6 Plate your dish:

Divide the coconut rice and cooked chicken, vegetables and sauce between 2 dishes. Garnish with the green tops of the scallions. Enjoy!

Plate your dish: