Sweet & Savory Chicken Stir-Fry with Peppers & Green Beans

Sweet & Savory Chicken Stir-Fry

with Peppers & Green Beans

30 MIN
6 SmartPoints®
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This easy stir-fry features tender bites of chicken and a bevy of vibrant vegetables like green beans, cabbage, and sweet peppers—all sautéed in fragrant sesame oil for rich, nutty flavor. A simple soy-based sauce brings it all deliciously together.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    370 Cals (est.)
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tips & techniques
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the green beans into 1-inch pieces. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the ketchup, honey (kneading the packet before opening), soy sauce, vinegar, and 1 tablespoon of water. Taste, then season with salt and pepper if desired. 

Coat & cook the chicken:
2 Coat & cook the chicken:

Pat the chicken dry with paper towels; place in a bowl and season with salt and pepper. Add half the cornstarch (you will have extra) and toss to coat. In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the coated chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the vegetables:
3 Cook the vegetables:

To the pan of reserved fond, add the remaining sesame oil; heat on medium-high until hot. Add the green bean pieces. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced peppers and cabbage and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. 

Finish & serve your dish:
4 Finish & serve your dish:

To the pan, add the cooked chicken and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chicken, vegetables, and sauce garnished with the furikake. Enjoy! 

Tips from Home Chefs

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

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the green beans into 1-inch pieces. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the ketchup, honey (kneading the packet before opening), soy sauce, vinegar, and 1 tablespoon of water. Taste, then season with salt and pepper if desired. 

2 Coat & cook the chicken:

Pat the chicken dry with paper towels; place in a bowl and season with salt and pepper. Add half the cornstarch (you will have extra) and toss to coat. In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the coated chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

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

To the pan of reserved fond, add the remaining sesame oil; heat on medium-high until hot. Add the green bean pieces. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced peppers and cabbage and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. 

4 Finish & serve your dish:

To the pan, add the cooked chicken and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chicken, vegetables, and sauce garnished with the furikake. Enjoy! 

Finish & serve your dish:
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