Sweet & Spicy Chicken with White Rice & Sweet Peppers

Sweet & Spicy Chicken

with White Rice & Sweet Peppers

25 MIN
4 Servings
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Available Options

  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • with Extra Boneless Chicken Breast Pieces
    includes 28 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
    • with 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 peppers come together in a sweet and spicy sauce made from honey, hoisin, and gochujang, a classic Korean chile paste.
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    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
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    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Sweet & Spicy Chicken with White Rice & Sweet Peppers
    Title
    • 18 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

    Sweet & Spicy Chicken

    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. 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 plate. 

    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; add the cooked chicken and stir until thoroughly coated and combined. 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
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