Yuzu & Honey Glazed Chicken Thighs
Blue ApronPoultry
✓ Available this week · Aug 3 to Aug 9, 2026
☆☆☆☆☆ Be the first to review →🍽 2 servings · 📊 Easy
Nutrition Facts
2 serving(s)
Calories710
Per serving, as packaged by Blue Apron. Sat. fat & sugars not reported by provider.
6/ 10
MealFan's take
Decent, with trade-offs
Poultry that 13% lighter than the average poultry meal.
Lightness2/5
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
710
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
2 each Boneless, Skinless Chicken Breasts
½ cup Brown Rice
4 oz Sweet Peppers
1 each Avocado
6 oz Green Beans
1 tbsp Yuzu Kosho
1 tbsp Mirin (salted cooking wine)
2 tsp Honey
1 tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
3 tbsp Roasted Cashews
1 tbsp Rice Vinegar
How to make it
1
Take the honey out of the refrigerator. Combine the rice, a big pinch of salt, and 1 cup water in a small pot. Bring to a boil, reduce to low, cover, and cook undisturbed 23-25 minutes until absorbed. Fluff with a fork. Add the mirin; stir.
2
Rinse and dry all produce. Snap the stem ends off the green beans. Remove the pepper stems and cores; thinly slice lengthwise. Halve and pit the avocado; scoop out and thinly slice. Place in a bowl and toss with half the vinegar; season. Roughly chop the cashews. In a bowl, combine the honey (knead the packet), yuzu kosho, remaining vinegar, and 1/4 cup water.
3
Heat a drizzle of olive oil in a nonstick pan over medium-high. Add the green beans and sliced peppers; season. Cook stirring occasionally 3-4 minutes until slightly softened. Add 2 tablespoons water (it may spatter). Cook stirring occasionally 1-2 minutes until softened and the water cooks off. Transfer to a bowl and cover with foil.
4
Pat the chicken dry; season both sides with salt and pepper. Heat a drizzle of olive oil in the same pan over medium-high. Cook 6-9 minutes per side until browned and cooked through. USDA minimum: 165°F for chicken. Add the glaze (it may spatter) and cook, turning the chicken, 1-2 minutes until coated. Serve the rice topped with the cooked vegetables, glazed chicken, and seasoned avocado. Top with cashews.
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Blue Apron
Yuzu & Honey Glazed Chicken Thighs
Blue Apron puts Yuzu & Honey Glazed Chicken Thighs with with Brown Rice, Vegetables & Avocado on the menu as a Poultry dish that holds up on a weeknight without asking much of the cook.
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
- Take the honey out of the refrigerator. Combine the rice, a big pinch of salt, and 1 cup water in a small pot. Bring to a boil, reduce to low, cover, and cook undisturbed 23-25 minutes until absorbed. Fluff with a fork. Add the mirin; stir.
- Rinse and dry all produce. Snap the stem ends off the green beans. Remove the pepper stems and cores; thinly slice lengthwise. Halve and pit the avocado; scoop out and thinly slice. Place in a bowl and toss with half the vinegar; season. Roughly chop the cashews. In a bowl, combine the honey (knead the packet), yuzu kosho, remaining vinegar, and 1/4 cup water.
- Heat a drizzle of olive oil in a nonstick pan over medium-high. Add the green beans and sliced peppers; season. Cook stirring occasionally 3-4 minutes until slightly softened. Add 2 tablespoons water (it may spatter). Cook stirring occasionally 1-2 minutes until softened and the water cooks off. Transfer to a bowl and cover with foil.
- Pat the chicken dry; season both sides with salt and pepper. Heat a drizzle of olive oil in the same pan over medium-high. Cook 6-9 minutes per side until browned and cooked through. USDA minimum: 165°F for chicken. Add the glaze (it may spatter) and cook, turning the chicken, 1-2 minutes until coated. Serve the rice topped with the cooked vegetables, glazed chicken, and seasoned avocado. Top with cashews.
Yuzu & Honey Glazed Chicken Thighs is a Blue Apron meal
Blue Apron delivers weekly meals across the US.
Frequently asked questions
Which meal service offers Yuzu & Honey Glazed Chicken Thighs?
Yuzu & Honey Glazed Chicken Thighs 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 & Honey Glazed Chicken Thighs japanese?
Yuzu & Honey Glazed Chicken Thighs 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 & Honey Glazed Chicken Thighs take to prepare?
Yuzu & Honey Glazed Chicken Thighs 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 & Honey Glazed Chicken Thighs?
Yuzu & Honey Glazed Chicken Thighs has 710 calories per serving from Blue Apron.
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