Chicken & Pepper Stir-Fry with Bok Choy & Rice

Chicken & Pepper Stir-Fry

with Bok Choy & Rice

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

We’re combining a few Asian pantry staples to make the bold sauce for our stir-fried chicken and vegetables. Citrusy ponzu (accented by orange marmalade), sweet chili sauce, and mirin come together in a perfect complement for bell pepper and bok choy. A dusting of cornstarch before cooking gives the chicken a crispy exterior and helps to thicken the sauce.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    470 Cals (est.)
View Full Nutrition
Nutrition Label
Download

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
Chicken & Pepper Stir-Fry with Bok Choy & Rice
Title
time-saving
tips & techniques
Baby Bok Choy
Ponzu Sauce
Orange Marmalade
Red Bell Pepper
Scallions
How To: Chop Scallions
Jasmine Rice
Sweet Chili Sauce
Mirin
Garlic
Cornstarch
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 and roughly chop the garlic. Cut off and discard the root ends of the bok choy; roughly chop. Cut out and discard the stem, ribs, and seeds of the pepper; thinly slice lengthwise. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the orange marmalade, ponzu sauce, sweet chili sauce, mirin, and ¼ cup of water.

Cook the rice:
2 Cook the rice:

In a medium saucepan, combine the rice, garlic, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

Coat & cook the chicken:
3 Coat & cook the chicken:

While the rice cooks, pat the chicken dry with paper towels. Place in a bowl and season with salt and pepper. Add the cornstarch and toss to thoroughly coat. In a large 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 to the pan, add the coated chicken in a single layer (tapping off any excess cornstarch before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and cooked through.

Add the vegetables & sauce:
4 Add the vegetables & sauce:

Add the bok choy, pepper, and white bottoms of the scallions to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sauce and cook, stirring frequently and scraping up any browned bits from the bottom of the pan, 1 to 2 minutes, or until slightly thickened. Turn off the heat and season with salt and pepper to taste.

Serve your dish:
5 Serve your dish:

Divide the cooked rice among 4 dishes. Top with the cooked chicken, vegetables, and sauce. Garnish with the green tops of the scallions. Enjoy!

Tips from Home Chefs

Get Plans

Chicken & Pepper Stir-Fry

Prepare the ingredients & make the sauce:
How To: Chop Scallions
How To: Peel Garlic
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the root ends of the bok choy; roughly chop. Cut out and discard the stem, ribs, and seeds of the pepper; thinly slice lengthwise. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the orange marmalade, ponzu sauce, sweet chili sauce, mirin, and ¼ cup of water.

2 Cook the rice:

In a medium saucepan, combine the rice, garlic, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

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

While the rice cooks, pat the chicken dry with paper towels. Place in a bowl and season with salt and pepper. Add the cornstarch and toss to thoroughly coat. In a large 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 to the pan, add the coated chicken in a single layer (tapping off any excess cornstarch before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and cooked through.

4 Add the vegetables & sauce:

Add the bok choy, pepper, and white bottoms of the scallions to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sauce and cook, stirring frequently and scraping up any browned bits from the bottom of the pan, 1 to 2 minutes, or until slightly thickened. Turn off the heat and season with salt and pepper to taste.

Add the vegetables & sauce:
Serve your dish:
5 Serve your dish:

Divide the cooked rice among 4 dishes. Top with the cooked chicken, vegetables, and sauce. Garnish with the green tops of the scallions. Enjoy!

Browse Steps
1 of 5