Chicken Fried Rice with Cabbage, Zucchini, and Carrots

Chicken Fried Rice with Cabbage, Zucchini, and Carrots
Source: Blue Apron. Recipe Credit: . Photo Credit: Blue Apron.
Blue Apron
Summary

For this colorful dish, you’ll lightly crisp hearty brown rice in the pan, then toss it with bites of tender chicken, sautéed vegetables, and a bright, bold sauce that highlights cumin and tingly Sichuan peppercorn.


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  • Prep time
    15 min
  • Cook time
    25 min
  • Servings
    2 Servings
  • Serving size
    1/2 recipe
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    1/2 recipe
  • Amount per serving Calories 580

  • Total Fat 19g
    • Saturated Fat 3g
    • Trans Fat 0g
  • Cholesterol 200mg
  • Sodium 590mg
  • Total Carbohydrate 67g
    • Dietary Fiber 8g
    • Total Sugars 14g
    • Added Sugars 4g
  • Protein 35g
  • Potassium 1140mg
Ingredients

Ingredients

  • brown rice
    1/2 cup
  • zucchini
    1
  • carrots
    6 oz (about 3 whole carrots)
  • red cabbage
    1/2 lbs
  • scallions
    2
  • peanuts
    3 tbsp
  • mirin
    1 tbsp
  • rice vinegar
    1 tbsp
  • sichuan sauce
    3 tbsp
  • chicken tenders
    1/2 lbs
  • olive oil (divided use)
    2 tsp
  • toasted sesame oil
    1 tbsp
  • sesame seeds
    1 tsp
Directions

Directions

  1. Cook the rice: Fill a medium pot 3/4 of the way up with water. Heat to boiling on high. Once boiling, add the rice and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    <b>Cook the rice: </b>Fill a medium pot 3/4 of the way up with water. Heat to boiling on high. Once boiling, add the rice and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
  2. Prepare the ingredients & make the sauce: Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Peel the carrots and thinly slice on an angle. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, combine the mirin, vinegar, and cumin-Sichuan sauce.

    <b>Prepare the ingredients & make the sauce: </b>Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Peel the carrots and thinly slice on an angle. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, combine the mirin, vinegar, and cumin-Sichuan sauce.
  3. Cook & chop the chicken: Pat the chicken dry with paper towels; season with salt (optional) and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, cut into bite-sized pieces. Transfer to a large bowl and cover with foil to keep warm.

    <b>Cook & chop the chicken: </b>Pat the chicken dry with paper towels; season with salt (optional) and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, cut into bite-sized pieces. Transfer to a large bowl and cover with foil to keep warm.
  4. Cook the vegetables: In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the diced zucchini and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sliced cabbage and sliced white bottoms of the scallions. Cook, stirring occasionally, 3 to 4 minutes, or until browned and softened. Transfer to the bowl of chopped chicken and cover with the foil to keep warm. Wipe out the pan.

    <b>Cook the vegetables: </b>In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the diced zucchini and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sliced cabbage and sliced white bottoms of the scallions. Cook, stirring occasionally, 3 to 4 minutes, or until browned
and softened. Transfer to the bowl of chopped chicken and cover with the foil to keep warm. Wipe out the pan.
  5. Make the fried rice & serve your dish: In the same pan, heat the sesame oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Transfer to the bowl of chopped chicken and vegetables; add the sauce and stir to thoroughly combine. Serve the fried rice garnished with the sliced green tops of the scallions, chopped peanuts, and sesame seeds. Enjoy!

    <b>Make the fried rice & serve your dish: </b>In the same pan, heat the sesame oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Transfer to the bowl of chopped chicken and vegetables; add the sauce and stir to thoroughly combine. Serve the fried rice garnished with the sliced green tops of the scallions, chopped peanuts, and sesame seeds. Enjoy!
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