Sweet & Spicy Chicken with Jasmine Rice & Sweet Peppers

Sweet & Spicy Chicken

with Jasmine Rice & Sweet Peppers

25 MIN
+$1.45/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Extra Boneless Chicken Breast Pieces
    includes 28 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Extra Boneless Chicken Breast Pieces

    From the Test Kitchen

    For a quick, crowd-pleasing variation on a Chinese-American favorite, bites of tender chicken and crisp bok choy come together in a sweet and spicy sauce made from honey, hoisin, and gochujang, a classic Korean chile paste.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      710 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Sweet & Spicy Chicken with Jasmine Rice & Sweet Peppers
    Title
    • 28 oz Chopped Chicken Breast
    • 1 cup Long Grain White Rice
    • ½ lb Sweet Peppers
    • 2 Scallions
    • 1 Tbsp Rice Vinegar
    • 2 tsps Gochujang
    • 1 Tbsp Sesame Oil
    • ¼ cup Hoisin Sauce
    • ⅓ cup Asian-Style Sautéed Aromatics
    • 4 tsps Honey
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    Remove the honey from the refrigerator to bring to room temperature. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    Prepare the ingredients & make the sauce
    2 Prepare the ingredients & make the sauce

    Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the hoisin sauce, sesame oil, vinegar, honey (kneading the packet before opening), 2 tablespoons of warm water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

    Cook the chicken
    3 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Working in two batches, add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

    Finish & serve your dish
    4 Finish & serve your dish

    In the pan of reserved fond, heat the sautéed aromatics on medium-high until hot. Add the sliced peppers and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the sauce is slightly thickened. Turn off the heat; transfer to the bowl of the cooked chicken. Taste, then season with salt and pepper if desired. Serve the finished chicken, peppers, and sauce over the cooked rice. Garnish with the sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Remove the honey from the refrigerator to bring to room temperature. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    2 Prepare the ingredients & make the sauce

    Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the hoisin sauce, sesame oil, vinegar, honey (kneading the packet before opening), 2 tablespoons of warm water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

    Prepare the ingredients & make the sauce
    Cook the chicken
    3 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Working in two batches, add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

    4 Finish & serve your dish

    In the pan of reserved fond, heat the sautéed aromatics on medium-high until hot. Add the sliced peppers and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the sauce is slightly thickened. Turn off the heat; transfer to the bowl of the cooked chicken. Taste, then season with salt and pepper if desired. Serve the finished chicken, peppers, and sauce over the cooked rice. Garnish with the sliced green tops of the scallions. Enjoy!

    Finish & serve your dish
    Browse Steps
    1 of 4