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Sesame Chicken

Sesame Chicken with Snow Peas and Peppers

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You'll be blown away by how easy it is to make this takeout favorite at home. Chicken breasts are cubed, roasted until tender, and tossed in a silky sauce of soy, garlic, scallion, sesame oil, and a little sugar for sweet-savory balance. We stir in plenty of sesame seeds for nutty flavor, then pair with roasted snow peas, sweet mini peppers, and scallion-flecked rice.

  • < 600 Calories
  • Low Carb Diet
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Giuseppe

By Chef Giuseppe

  • Calories 560
  • Protein 46g
  • Total Carb 52g
  • Total Fat 17g

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
  • mini sweet peppers
    • 4
    • mini sweet peppers
  • scallions
    • 2
    • scallions
  • garlic
    • 1 clove
    • garlic
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • cornstarch
    • 1 tablespoon
    • cornstarch
  • dark soy sauce
    • 2 tablespoons
    • dark soy sauce
  • turbinado sugar
    • 1 packet
    • turbinado sugar
  • sesame oil
    • 1 tablespoon
    • sesame oil
  • toasted sesame seeds
    • 1 tablespoon
    • toasted sesame seeds
  • snow peas
    • 4 ounces
    • snow peas

What You’ll Need

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

Cooking Steps

  1. Cook rice

    Cook rice

    Preheat oven to 475°F. 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 Step 6.

  2. Prepare ingredients

    Prepare ingredients

    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. Roast chicken and make sauce

    Roast chicken and make sauce

    On prepared baking sheet, toss chicken with 1 tablespoon canola oil. 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 ⅔ cup water to combine.

  4. Finish sauce

    Finish sauce

    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, about 1 minute. Remove pot from heat. Taste and add salt and black pepper as desired.

  5. Roast vegetables

    Roast vegetables

    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 ¼ teaspoon salt to coat. Roast until vegetables are softened, 4-6 minutes.

  6. Plate sesame chicken

    Plate sesame chicken

    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 between shallow serving bowls. Top with sesame chicken, spooning over any remaining sauce from pan. Add snow peas and peppers to bowls, and enjoy!

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