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Based on this meal's macros per serving
✕ High protein
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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.
How to make it
1
Rinse and dry all produce. Peel and thinly slice the shallot. Core and thinly slice the cabbage. Roughly chop the cilantro. Stem the chile and halve lengthwise (for milder, remove the seeds). Wash hands and board immediately after.
2
Combine the rice, a big pinch of salt, and 1 cup water in a small pot. Bring to a boil, cover, reduce to low, and cook 12-14 minutes until absorbed. Fluff. Drizzle with olive oil and keep warm.
3
Combine the soy sauce, sugar, 1/2 cup water, and as much chile as you like in a nonstick pan. Bring to a boil over medium-high, reduce to low, and cook stirring frequently 3-5 minutes until the sugar dissolves and the liquid reduces by about half. Transfer to a large bowl; remove and discard the chile. Wipe out the pan.
4
Place the flour and shallot in a bowl; season. Toss to coat. Heat 1 tablespoon oil in the same pan over medium-high. When a piece of shallot sizzles immediately, add the coated shallot in an even layer (tap off excess flour). Cook stirring frequently 2-4 minutes until browned and crispy. Transfer to a paper towel-lined plate; season immediately. Wipe out the pan.
5
Pat the chicken dry; season both sides. Heat 2 teaspoons olive oil in the same pan over medium-high. Cook 4-6 minutes on the first side until browned. Flip and add 1/4 cup water. Cook 4-6 minutes until cooked through. USDA minimum: 165°F for chicken. Transfer to a board. Using 2 forks, shred into bite-sized pieces. Transfer to the bowl of sauce; stir to coat.
6
Add the cabbage to the pan; season (add 1/4 cup water if dry). Cook over medium-high stirring occasionally 5-6 minutes until wilted and the liquid cooks off. Divide the rice between 2 dishes. Top with the cooked cabbage and shredded chicken. Garnish with the fried shallot and cilantro.
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Menus rotate every week, so the current lineup will not last.
With Jasmine Rice, Crispy Shallot, & Cilantro makes Taiwanese Style Chicken one of the Vegetarian options in Blue Apron's rotating weekly lineup.
The chicken is a domesticated form of the red junglefowl, originally native to Southeast Asia. It was first domesticated around 8,000 years ago and is one of the most common and widespread domesticated animals in the world. [1]
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.
⏱️ Est. time: 48 min
🍽️ Serves: 1 serving
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
Rinse and dry all produce. Peel and thinly slice the shallot. Core and thinly slice the cabbage. Roughly chop the cilantro. Stem the chile and halve lengthwise (for milder, remove the seeds). Wash hands and board immediately after.
Combine the rice, a big pinch of salt, and 1 cup water in a small pot. Bring to a boil, cover, reduce to low, and cook 12-14 minutes until absorbed. Fluff. Drizzle with olive oil and keep warm.
Combine the soy sauce, sugar, 1/2 cup water, and as much chile as you like in a nonstick pan. Bring to a boil over medium-high, reduce to low, and cook stirring frequently 3-5 minutes until the sugar dissolves and the liquid reduces by about half. Transfer to a large bowl; remove and discard the chile. Wipe out the pan.
Place the flour and shallot in a bowl; season. Toss to coat. Heat 1 tablespoon oil in the same pan over medium-high. When a piece of shallot sizzles immediately, add the coated shallot in an even layer (tap off excess flour). Cook stirring frequently 2-4 minutes until browned and crispy. Transfer to a paper towel-lined plate; season immediately. Wipe out the pan.
Pat the chicken dry; season both sides. Heat 2 teaspoons olive oil in the same pan over medium-high. Cook 4-6 minutes on the first side until browned. Flip and add 1/4 cup water. Cook 4-6 minutes until cooked through. USDA minimum: 165°F for chicken. Transfer to a board. Using 2 forks, shred into bite-sized pieces. Transfer to the bowl of sauce; stir to coat.
Add the cabbage to the pan; season (add 1/4 cup water if dry). Cook over medium-high stirring occasionally 5-6 minutes until wilted and the liquid cooks off. Divide the rice between 2 dishes. Top with the cooked cabbage and shredded chicken. Garnish with the fried shallot and cilantro.
Which meal service offers Taiwanese Style Chicken?
Taiwanese Style Chicken 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 Taiwanese Style Chicken asian?
Taiwanese Style Chicken is tagged as Asian on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Taiwanese Style Chicken take to prepare?
Taiwanese Style Chicken is made in 6 steps. Estimated active time is about 48 minutes based on the recipe instructions.
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