Spicy Chicken & Vegetable Stir-Fry with White Rice

Spicy Chicken & Vegetable Stir-Fry with White Rice

A fusion of different Asian flavors in one stir-fry.

Adapted from BlueApron


Metric System
  • 4 oz rice
  • 1.3 cup water
  • salt
  • 3 tsp vinegar
  • black pepper
  • 1 persimmon
  • 3 tsp ponzu sauce
  • 3 tsp sugar
  • 3 tsp miso paste
  • 3 tsp curry paste
  • 6 oz carrot
  • 2 scallion
  • 10 oz bok choy
  • 2 tsp oil
  • 10 oz chicken
  • Step 1

    Step 1

    Serve the finished stir-fry over the finished rice. Garnish with the sliced green tops of the scallions.

    Step 2

    To the pot of cooked rice, stir in the dressed persimmon or pear (including any liquid). Taste, then season with salt and pepper if desired.

    Step 3

    Turn off the heat and fluff with a fork. Cover to keep warm.

    Step 4

    Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring.

    Step 5

    In a small pot, combine the ingredients.

  • 0.5 cup rice
  • 1 cup water
  • salt
  • Step 6

    Place in a bowl and top with the vinegar. Season with salt and pepper; stir to coat.

  • 1 tbsp vinegar
  • salt
  • black pepper
  • Step 7

    Core and medium dice the persimmon or pear.

  • 1 persimmon
  • Step 8

    Turn off the heat. Taste, then season with salt and pepper if desired.

    Step 9

    To the pan, add the sauce and chopped bok choy leaves. Cook, stirring frequently, 1 to 2 minutes, or until the leaves are wilted and the chicken is cooked through.

    Step 10

    In a separate bowl, combine the ingredients, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Whisk until the sugar has dissolved.

  • 1 tbsp ponzu sauce
  • 1 tbsp sugar
  • 1 tbsp miso paste
  • 0.25 cup water
  • 1 tbsp curry paste
  • Step 11

    Add the prepared carrot mixture.

    Step 12

    In a bowl, combine the ingredients.

  • 6 oz carrot
  • 2 scallion
  • 10 oz bok choy
  • Step 13

    Add the seasoned chicken in an even layer. Cook, without stirring.

    Step 14

    In a large pan (nonstick, if you have one), heat olive oil on medium-high.

  • 2 tsp oil
  • Step 15

    Pat the chicken dry with paper towels; season with salt and pepper.

  • 10 oz chicken
  • salt
  • black pepper
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