Sesame Chicken with Snow Peas and Peppers
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Ingredients & Equipment
What we send
- 1/2 cupjasmine rice
- 4mini sweet peppers
- 1 clovegarlic
- 2boneless skinless chicken breasts
- 1 tablespooncornstarch
- 2 tablespoonsdark soy sauce
- 1 packetturbinado sugar
- 1 tablespoonsesame oil
- 1 tablespoontoasted sesame seeds
- 4 ouncessnow peas
What You’ll Need
- canola oil
- kosher salt
- black pepper
- 6" small pot with lid
- aluminum foil
- baking sheet
- 8" medium pot
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.
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.
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.
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.
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.
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!