Past Recipes
Pan-Roasted Chicken

Pan-Roasted Chicken with Asparagus, Scallion Rice, and Spicy Peanut-Sambal Sauce

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Do you love exploring the world through different hot sauces? It's time to try sambal oelek. The spicy-sweet paste of ground chiles and brown sugar is a popular ingredient in Indonesian and Malaysian cuisines; tonight, we're using it to add zip and zest to a sauce with garlic, ginger, scallion, and peanuts. It makes a flavorful, complex topping for slices of pan-roasted chicken, tender asparagus, and fluffy, scallion-laced jasmine rice.

  • Spicy
  • Low Carb Diet
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 690
  • Protein 44g
  • Total Carb 43g
  • Total Fat 37g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    • 1/2 cup
    • jasmine rice
  • boneless chicken breasts
    • 2
    • boneless chicken breasts
  • sesame oil
    • 2 tablespoons
    • sesame oil
  • asparagus
    • 8 ounces
    • asparagus
  • scallions
    • 2
    • scallions
  • roasted salted peanuts
    • 2 tablespoons
    • roasted salted peanuts
  • ginger
    • 1/8 ounce
    • ginger
  • garlic
    • 1 clove
    • garlic
  • sambal oelek
    • 3 packets
    • sambal oelek
  • gluten-free soy sauce
    • 1 packet
    • gluten-free soy sauce

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium pan
  • aluminum foil
  • baking sheet

Cooking Steps

  1. Cook rice

    Cook rice

    Preheat oven to 450ºF. In a small pot, combine rice, ¾ cup water, and ¼ 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 ready to serve. Meanwhile, pat chicken very dry with paper towel.

  2. Cook chicken

    Cook chicken

    Season chicken all over with ½ teaspoon salt and pepper. Heat half of sesame oil (reserve remainder) in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin is golden and easily lifts from pan, 6 minutes. Flip and sear until cooked through and no longer pink, about 6 minutes more. Transfer chicken to a plate and set aside to rest; reserve pan, off heat, for Step 5.

  3. Roast asparagus

    Roast asparagus

    While chicken cooks, rinse all produce. Trim and discard woody bottoms of asparagus. On a foil-lined baking sheet, toss asparagus with 1 tablespoon canola oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart. Roast until tender and lightly browned, 9-11 minutes.

  4. Prepare remaining ingredients

    Prepare remaining ingredients

    While asparagus roasts, trim and discard scallion roots and cut crosswise into 1-inch pieces, keeping whites and light greens separate from dark greens. Roughly chop peanuts, or leave in bag and gently crush with the bottom of a heavy pan. Trim and discard skin of ginger and mince. Mince garlic.

  5. Make peanut-sambal sauce

    Make peanut-sambal sauce

    Heat pan from chicken over medium heat with remaining sesame oil. When oil is shimmering, add peanuts and scallion whites and light greens. Cook, stirring frequently to prevent burning, until scallions are fragrant and peanuts are toasted, 1-2 minutes. Stir in sambal oelek (use half for less heat), ginger, garlic, and 2 tablespoons water. Cook, scraping up browned bits from pan, until slightly thickened, 1 minute more. Remove pan from heat.

  6. Plate pan-roasted chicken

    Plate pan-roasted chicken

    Cut rested chicken into ¼-inch slices, then divide between serving plates. To sheet with asparagus, add half of peanut-sambal sauce and toss to coat. To pot with rice, stir in soy sauce and scallion dark greens to combine, then add to plates with chicken and top with asparagus. Spoon over remaining peanut-sambal sauce. Enjoy!

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