Yuzu Chicken & Brown Rice with Carrots & Bok Choy
Chef Favorites

Yuzu Chicken & Brown Rice

with Carrots & Bok Choy

35 MIN
4 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.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
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

The flavor-packed glaze for our chicken is made from a simple combination of sweet maple syrup and yuzu kosho—a beloved Japanese condiment made from fermented chiles, salt, and the juice and zest from tart, citrusy yuzu. It's all served over a hearty bed of brown rice, perfect for soaking up every bit of sauce.
4-13 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD

Get Cooking

Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Yuzu Chicken & Brown Rice with Carrots & Bok Choy
Title
  • 22 oz Chicken Breast Strips
  • 2 Scallions
  • ¾ lb Carrots
  • 2 Tbsps Sesame Oil
  • 2 Tbsps Yuzu Kosho
  • 1 tsp Black & White Sesame Seeds
  • 3 Tbsps Roasted Peanuts
  • 15 oz Baby Bok Choy
  • 1⅛ cups Brown Rice
  • 2 Tbsps Vegetarian Ponzu Sauce
  • 2 Tbsps Maple Syrup
time-saving
tips & techniques
Cook & finish the rice
1 Cook & finish 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, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the sesame oil. Cover to keep warm. 

Prepare the ingredients & make the sauce
2 Prepare the ingredients & make the sauce
  • Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a large bowl, combine the maple syrup and as much of the yuzu kosho as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; whisk to combine.
Cook the vegetables
3 Cook the vegetables
  • In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and chopped bok choy stems in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sliced white bottoms of the scallions and chopped bok choy leaves; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the ponzu sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Wipe out the pan.
Cook the chicken & serve your dish
4 Cook the chicken & serve your dish

Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook 2 to 3 minutes, without stirring, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and cooked through. Transfer to the bowl of glaze; toss to coat. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked vegetables and glazed chicken. Garnish with the peanuts, sesame seeds, and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Cook & finish the rice
1 Cook & finish 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, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the sesame oil. Cover to keep warm. 

2 Prepare the ingredients & make the sauce
  • Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a large bowl, combine the maple syrup and as much of the yuzu kosho as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; whisk to combine.
Prepare the ingredients & make the sauce
Cook the vegetables
3 Cook the vegetables
  • In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and chopped bok choy stems in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sliced white bottoms of the scallions and chopped bok choy leaves; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the ponzu sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Wipe out the pan.
4 Cook the chicken & serve your dish

Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook 2 to 3 minutes, without stirring, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and cooked through. Transfer to the bowl of glaze; toss to coat. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked vegetables and glazed chicken. Garnish with the peanuts, sesame seeds, and sliced green tops of the scallions. Enjoy!

Cook the chicken & serve your dish
Browse Steps
1 of 4