Spicy Chicken & Vegetable Stir Fry
Blue ApronPoultry
✓ Available this week · Jul 6 – Jul 12, 2026
☆☆☆☆☆ Be the first to review →🍽 2 servings · 📊 Easy
Nutrition Facts
2 serving(s)
Calories610
Per serving, as packaged by Blue Apron. Sat. fat & sugars not reported by provider.
7/ 10
MealFan's take
Solid choice
Poultry that 25% lighter than the average poultry meal.
Lightness3/5
Ease4/5
👍 Best for
✓ Beginner cooks✓ Poultry loversThis take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
610
Calories
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Under 500 cal
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary ✓ Asian
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
10 oz Boneless Chicken Breast Pieces
½ cup Long Grain White Rice
2 each Scallions
1 each Persimmon
10 oz Baby Bok Choy
6 oz Carrots
1 tbsp Yellow Curry Paste
1 tbsp Sugar
1 tbsp Sweet White Miso Paste
1 tbsp Vegetarian Ponzu Sauce
1 tbsp Rice Vinegar
How to make it
1
Combine the rice, a big pinch of salt, and 1 cup water in a small pot. Bring to a boil over high, reduce to low, cover, and cook undisturbed 12-14 minutes until absorbed and tender. Fluff with a fork and cover to keep warm.
2
Rinse and dry all produce. Core and medium dice the persimmon or pear. Place in a bowl, add the vinegar, season with salt and pepper, and stir to coat. Peel the carrots, halve lengthwise, and thinly slice crosswise. Slice the scallions, keeping the white bases and green tops separate. Trim the bok choy root ends, roughly chop, and separate the stems from the leaves. Combine the carrots, white scallion bases, and bok choy stems in a bowl. In a separate bowl, whisk together the ponzu sauce, sugar, miso paste, 1/4 cup water, and as much curry paste as you like until the sugar dissolves.
3
Pat the chicken dry and season with salt and pepper. Heat 2 teaspoons olive oil in a large pan over medium-high. Add the chicken in an even layer and cook undisturbed 3-4 minutes until lightly browned. Add the carrot mixture. Cook stirring occasionally 3-4 minutes until slightly softened.
4
Add the sauce (it may spatter) and bok choy leaves. Cook stirring frequently 1-2 minutes until the leaves wilt and the chicken is cooked through. Remove from heat. Taste and season. USDA minimum: 165°F for chicken.
5
Stir the dressed persimmon or pear (including any liquid) into the cooked rice. Taste and season. Serve the stir-fry over the rice. Top with the green scallion tops.
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Blue Apron
Spicy Chicken & Vegetable Stir Fry
With White Rice makes Spicy Chicken & Vegetable Stir Fry one of the Poultry options in Blue Apron's rotating weekly lineup.
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
- Combine the rice, a big pinch of salt, and 1 cup water in a small pot. Bring to a boil over high, reduce to low, cover, and cook undisturbed 12-14 minutes until absorbed and tender. Fluff with a fork and cover to keep warm.
- Rinse and dry all produce. Core and medium dice the persimmon or pear. Place in a bowl, add the vinegar, season with salt and pepper, and stir to coat. Peel the carrots, halve lengthwise, and thinly slice crosswise. Slice the scallions, keeping the white bases and green tops separate. Trim the bok choy root ends, roughly chop, and separate the stems from the leaves. Combine the carrots, white scallion bases, and bok choy stems in a bowl. In a separate bowl, whisk together the ponzu sauce, sugar, miso paste, 1/4 cup water, and as much curry paste as you like until the sugar dissolves.
- Pat the chicken dry and season with salt and pepper. Heat 2 teaspoons olive oil in a large pan over medium-high. Add the chicken in an even layer and cook undisturbed 3-4 minutes until lightly browned. Add the carrot mixture. Cook stirring occasionally 3-4 minutes until slightly softened.
- Add the sauce (it may spatter) and bok choy leaves. Cook stirring frequently 1-2 minutes until the leaves wilt and the chicken is cooked through. Remove from heat. Taste and season. USDA minimum: 165°F for chicken.
- Stir the dressed persimmon or pear (including any liquid) into the cooked rice. Taste and season. Serve the stir-fry over the rice. Top with the green scallion tops.
Spicy Chicken & Vegetable Stir Fry is a Blue Apron meal
Blue Apron delivers weekly meals across the US.
Frequently asked questions
Which meal service offers Spicy Chicken & Vegetable Stir Fry?
Spicy Chicken & Vegetable Stir Fry is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Spicy Chicken & Vegetable Stir Fry asian?
Spicy Chicken & Vegetable Stir Fry is tagged as Asian on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Spicy Chicken & Vegetable Stir Fry take to prepare?
Spicy Chicken & Vegetable Stir Fry is made in 5 steps. Estimated active time is about 40 minutes based on the recipe instructions.
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Frequently Asked Questions
How many calories in Blue Apron's Spicy Chicken & Vegetable Stir Fry?
Spicy Chicken & Vegetable Stir Fry has 610 calories per serving from Blue Apron.
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Brand: Blue Apron
Calories: 610 cal
Servings: 2
Pre-filled from our kitchen database · Boneless Chicken Breast Pieces, Long Grain White Rice, Scallions, Persimmon, Baby Bok Choy, Carrots, Yellow Curry Paste, Sugar
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