Taiwanese Three Cup Chicken with Choy Sum & Jasmine Rice

Taiwanese Three Cup Chicken

with Choy Sum & Jasmine Rice

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have 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. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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.
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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

Three cup chicken is a popular Taiwanese dish named for the folk recipe used to make its sauce: one cup each of soy sauce, sesame oil and rice vinegar. Today, chefs typically adjust these proportions, to achieve the perfect balance of savory flavor. The essence of the dish, though, remains the same. The chicken is browned with aromatics, then finished in the sauce, which acts as a braising liquid. We’re pairing our chicken with choy sum, a leafy green vegetable with a crunchy stem (similar to bok choy) and a side of jasmine rice.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    675 Cals (est.)
fresh
ingredients
Taiwanese Three Cup Chicken with Choy Sum & Jasmine Rice
Title
time-saving
tips & techniques
Rice Vinegar
How To: Mince Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the white bottoms and cut the green tops into ½-inch pieces. Cut off and discard the ends of the choy sum stems; halve lengthwise. Pick the Thai basil leaves off the stems; discard the stems. Cut the chicken into 6 equal-sized pieces; thoroughly wash your hands, knife and cutting board after handling the chicken.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and 1 cup 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. Remove from heat. Fluff the cooked rice with a fork.

Cook the choy sum:
3 Cook the choy sum:

While the rice cooks, in a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the choy sum and ½ cup of water; season with salt and pepper. Cook, turning occasionally, 5 to 7 minutes, or until the leaves have wilted and the stems are tender. Transfer to a plate. Wipe out the pan.

Brown the chicken & cook the aromatics:
4 Brown the chicken & cook the aromatics:

While the rice continues to cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the choy sum, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned chicken. Cook 2 to 3 minutes on the first side, or until browned. Flip the chicken and add the garlic, ginger, white bottoms of the scallions and sesame oil. Cook, stirring occasionally, 30 seconds to 1 minute, or until the aromatics are softened and fragrant.

Make the sauce & finish the chicken:
5 Make the sauce & finish the chicken:

Add the vinegar and soy sauce to the pan of chicken and aromatics. Heat to boiling on medium-high. Once boiling, reduce the heat to medium-low. Cook, spooning the liquid over the chicken occasionally, 8 to 10 minutes, or until the chicken is cooked through. Stir in half the Thai basil and half the green top of the scallions. Remove from heat and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the cooked rice, cooked choy sum and finished chicken between 2 plates. Garnish with the remaining Thai basil and green tops of the scallions. Enjoy!

Tips from Home Chefs

About Blue Apron

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.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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

Taiwanese Three Cup Chicken

Prepare the ingredients:
How To: Mince Garlic
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the white bottoms and cut the green tops into ½-inch pieces. Cut off and discard the ends of the choy sum stems; halve lengthwise. Pick the Thai basil leaves off the stems; discard the stems. Cut the chicken into 6 equal-sized pieces; thoroughly wash your hands, knife and cutting board after handling the chicken.

2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and 1 cup 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. Remove from heat. Fluff the cooked rice with a fork.

Cook the rice:
Cook the choy sum:
All-Clad Stainless Steel Sauté Pan (3qt)
3 Cook the choy sum:

While the rice cooks, in a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the choy sum and ½ cup of water; season with salt and pepper. Cook, turning occasionally, 5 to 7 minutes, or until the leaves have wilted and the stems are tender. Transfer to a plate. Wipe out the pan.

4 Brown the chicken & cook the aromatics:

While the rice continues to cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the choy sum, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned chicken. Cook 2 to 3 minutes on the first side, or until browned. Flip the chicken and add the garlic, ginger, white bottoms of the scallions and sesame oil. Cook, stirring occasionally, 30 seconds to 1 minute, or until the aromatics are softened and fragrant.

Brown the chicken & cook the aromatics:
Make the sauce & finish the chicken:
5 Make the sauce & finish the chicken:

Add the vinegar and soy sauce to the pan of chicken and aromatics. Heat to boiling on medium-high. Once boiling, reduce the heat to medium-low. Cook, spooning the liquid over the chicken occasionally, 8 to 10 minutes, or until the chicken is cooked through. Stir in half the Thai basil and half the green top of the scallions. Remove from heat and season with salt and pepper to taste.

6 Plate your dish:

Divide the cooked rice, cooked choy sum and finished chicken between 2 plates. Garnish with the remaining Thai basil and green tops of the scallions. Enjoy!

Plate your dish: