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Sweet & Savory Chicken Stir-Fry
with Peppers & Green Beans
30 min 6 SmartPoints®Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
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Recipe only available for Friday delivery.
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.
Mediterranean Diet
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2 Servings
- Est. 370 Cals/serving
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DownloadPlease 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.
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
fresh
ingredients
Title
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
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