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Sweet & Savory Sesame Chicken
with Vegetables & Jasmine Rice
20 minWellness at Blue Apron
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4 Servings
- Est. 610 Cals/serving
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Tender chicken, bok choy, and carrots come together in the pan with a simple, flavorful sauce of tahini (a nutty paste made from sesame seeds), sweet hoisin, ponzu, and more. We’re serving it over a bed of fluffy jasmine rice, which is perfect for soaking up any extra sauce.
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fresh
ingredients
Title
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1⅛ lbs Chopped Chicken Breast
- 1 cup Jasmine Rice
- 6 oz Carrots
- 15 oz Baby Bok Choy
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½ cup Asian-Style Sautéed Aromatics
- ¼ cup Tahini
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¼ cup Spicy Ponzu Sauce
- 2 Tbsps Hoisin Sauce
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the ingredients & make the sauce:
While the rice cooks, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the root end of the bok choy; thinly slice. In a bowl, whisk together the tahini, ponzu sauce, hoisin sauce, and sautéed aromatics.
3
Cook the chicken & carrots:
While the rice continues to cook, pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Stir to combine.
4
Finish & serve your dish:
Add the sliced bok choy and sauce to the pan; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until the bok choy is softened and the chicken is cooked through. Turn off the heat. Serve the cooked rice topped with the finished chicken and vegetables. Enjoy!
1
Cook the rice:
In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the ingredients & make the sauce:
While the rice cooks, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the root end of the bok choy; thinly slice. In a bowl, whisk together the tahini, ponzu sauce, hoisin sauce, and sautéed aromatics.
3
Cook the chicken & carrots:
While the rice continues to cook, pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Stir to combine.
4
Finish & serve your dish:
Add the sliced bok choy and sauce to the pan; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until the bok choy is softened and the chicken is cooked through. Turn off the heat. Serve the cooked rice topped with the finished chicken and vegetables. Enjoy!
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