Cook This Tonight:
Sesame Chicken

Welcome to Cook This Tonight! Every week we’ll bring you an original Plated recipe fresh off our menus to help lessen the effort of last-minute weeknight dinner planning, so you can make time for what’s worth it.

One of our favorite things to draw inspiration from when we’re coming up with new recipes is our restaurant favorites. Tonight, ditch the takeout in favor of homemade Sesame Chicken packed with snow peas, peppers, and scallion rice. You’ll be blown away by how easy it is to make this delivery favorite at home, and how quickly it comes together.

Sesame Chicken

Sesame Chicken

(Serves 4)

1 cup jasmine rice
8 mini sweet peppers
3 scallions
2 cloves garlic
4 boneless skinless chicken breasts
2 tablespoons cornstarch
3 tablespoons dark soy sauce
2 teaspoons turbinado sugar
2 tablespoons sesame oil
2 tablespoons toasted sesame seeds
8 ounces snow peas
canola oil
kosher salt
black pepper

Cooking with a helper tonight? They can fluff the rice in Step 1,rinse the produce in Step 2, and whisk the sauce ingredients in Step 3.

1. Preheat oven to 475°F. In a small pot, combine rice, 1½ cups water, and ½ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10–12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until Step 6.

2. While rice cooks, rinse all produce. Quarter mini peppers lengthwise, discarding seeds and stems. Trim and discard scallion roots; mince whites and light greens and thinly slice dark greens, keeping separate. Mince garlic. Line a baking sheet with foil for the next step. Pat chicken very dry with paper towel and cut into 1-inch pieces.

3. On prepared baking sheet, toss chicken with 1½ tablespoons canola oil. There’s no need to season the chicken with salt before roasting—the sauce will add plenty of flavor in Step 5. Arrange in a single layer and roast until cooked through and no longer pink, 10–12 minutes. Meanwhile, in a medium pot, off heat, whisk together cornstarch, soy sauce, sugar, garlic, scallion whites and light greens, half of sesame oil (reserve remainder), and 1¼ cups water to combine.

4. Place pot with sauce over high heat and bring to a boil, then reduce heat to medium. Cook, whisking constantly to prevent burning, until thick and syrupy, 1–2 minutes. Remove pot from heat. Taste and add salt and black pepper as desired.

5. Once roasted, add chicken to pot with sauce, still off heat, along with sesame seeds; toss to coat. Carefully remove and discard foil from baking sheet (it’ll still be hot!), then add snow peas and mini peppers and toss with remaining sesame oil and ½ teaspoon salt to coat. Roast until vegetables are softened, 4–6 minutes.

6. Use the downtime while the vegetables roast to set the table. Then, add scallion dark greens to pot with rice and stir to combine. Divide scallion rice among shallow serving bowls. Top with sesame chicken, spooning over any remaining sauce from pan. Add snow peas and peppers to bowls.

Looking for the 2-serving version of this recipe? We’ve got you covered at

Looking for more ways to get more veggies in your life? Try ordering Plated!

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