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Chicken & Pepper Stir-Fry

with Bok Choy & Rice

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 470 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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.

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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!

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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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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!

Get This Recipe Delivered
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!