Yuzu Chicken & Brown Rice
Blue ApronSeafood
✓ Available this week · Aug 3 to Aug 9, 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
Seafood that 20% lighter than the average seafood meal.
Lightness3/5
Ease4/5
👍 Best for
✓ Beginner cooks✓ Seafood 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 ✓ Japanese
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 Tail-On Shrimp (peeled & deveined)
2 each Scallions
1 tbsp Yuzu Kosho
1 tbsp Sesame Oil
6 oz Carrots
2 clove Garlic
1 tsp Black & White Sesame Seeds
3 tbsp Roasted Peanuts
10 oz Baby Bok Choy
½ cup Brown Rice
1 tbsp Vegetarian Ponzu Sauce
4 tsp Honey
How to make it
1
Combine the rice, a big pinch of salt, and 1 1/4 cups water in a medium pot. Bring to a boil over high, reduce to low, cover, and cook undisturbed 23-25 minutes until absorbed and tender. Fluff with a fork, stir in the sesame oil, and cover to keep warm.
2
Take the honey out of the refrigerator. Rinse and dry all produce. Peel the carrots and thinly slice on an angle. Trim the bok choy root ends, roughly chop, and separate stems from leaves. Slice the scallions, keeping the white bases and green tops separate. Peel and roughly chop 2 garlic cloves. In a large bowl, combine the honey (knead the packet) and as much yuzu kosho as you like; season and whisk together.
3
Heat a drizzle of olive oil in a nonstick pan over medium-high. Add the carrots and bok choy stems in an even layer. Cook undisturbed 3-4 minutes until browned. Add the white scallion bases, garlic, and bok choy leaves; season. Cook stirring frequently 1-2 minutes until softened. Add the ponzu sauce and stir frequently 30 seconds to 1 minute until combined. Transfer to a bowl. Wipe out the pan.
4
Pat the shrimp dry (remove tails if desired); season with salt and pepper. Heat a drizzle of olive oil in the same pan over medium-high. Add the shrimp in an even layer. Cook stirring occasionally 4-5 minutes until opaque and cooked through. Transfer to the bowl of glaze and toss to coat. Taste and season. Serve the rice topped with the cooked vegetables and glazed shrimp. Finish with peanuts, sesame seeds, and green scallion tops.
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Blue Apron
Yuzu Chicken & Brown Rice
Among the Seafood dishes in Blue Apron's lineup, Yuzu Chicken & Brown Rice with with Carrots & Bok Choy is one of the more straightforward options to prepare.
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 1/4 cups water in a medium pot. Bring to a boil over high, reduce to low, cover, and cook undisturbed 23-25 minutes until absorbed and tender. Fluff with a fork, stir in the sesame oil, and cover to keep warm.
- Take the honey out of the refrigerator. Rinse and dry all produce. Peel the carrots and thinly slice on an angle. Trim the bok choy root ends, roughly chop, and separate stems from leaves. Slice the scallions, keeping the white bases and green tops separate. Peel and roughly chop 2 garlic cloves. In a large bowl, combine the honey (knead the packet) and as much yuzu kosho as you like; season and whisk together.
- Heat a drizzle of olive oil in a nonstick pan over medium-high. Add the carrots and bok choy stems in an even layer. Cook undisturbed 3-4 minutes until browned. Add the white scallion bases, garlic, and bok choy leaves; season. Cook stirring frequently 1-2 minutes until softened. Add the ponzu sauce and stir frequently 30 seconds to 1 minute until combined. Transfer to a bowl. Wipe out the pan.
- Pat the shrimp dry (remove tails if desired); season with salt and pepper. Heat a drizzle of olive oil in the same pan over medium-high. Add the shrimp in an even layer. Cook stirring occasionally 4-5 minutes until opaque and cooked through. Transfer to the bowl of glaze and toss to coat. Taste and season. Serve the rice topped with the cooked vegetables and glazed shrimp. Finish with peanuts, sesame seeds, and green scallion tops.
Yuzu Chicken & Brown Rice is a Blue Apron meal
Blue Apron delivers weekly meals across the US.
Frequently asked questions
Which meal service offers Yuzu Chicken & Brown Rice?
Yuzu Chicken & Brown Rice 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 Yuzu Chicken & Brown Rice japanese?
Yuzu Chicken & Brown Rice is tagged as Japanese on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Yuzu Chicken & Brown Rice take to prepare?
Yuzu Chicken & Brown Rice is made in 4 steps. Estimated active time is about 32 minutes based on the recipe instructions.
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Frequently Asked Questions
How many calories in Blue Apron's Yuzu Chicken & Brown Rice?
Yuzu Chicken & Brown Rice has 610 calories per serving from Blue Apron.
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