Spicy Honey-Soy Chicken & Snap Peas with Rice, Peanuts & Sesame Seeds

Spicy Honey-Soy Chicken & Snap Peas

with Rice, Peanuts & Sesame Seeds

30 MIN
2 Servings
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
  • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    In this recipe, tender bites of chicken are tossed in a sweet and spicy sauce of honey, gochujang, soy glaze, and more. We’re pairing it with sautéed mushrooms and snap peas—elevated by a fresh squeeze of lime juice—all served over a bed of fluffy white rice, topped off with a sprinkle of crunchy peanuts and sesame seeds.
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    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
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    fresh
    ingredients
    Spicy Honey-Soy Chicken & Snap Peas with Rice, Peanuts & Sesame Seeds
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • ½ cup Long Grain White Rice
    • 1 Tbsp Ketchup
    • 1 Lime
    • 2 tsps Gochujang
    • 3 Tbsps Roasted Peanuts
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 Tbsps Soy Glaze
    • 1 tsp Black & White Sesame Seeds
    • 2 cloves Garlic
    • 2 tsps Honey
    • 4 oz Sugar Snap Peas
    • 4 oz Mushrooms
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Wash and dry the fresh produce. Quarter the mushrooms. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. Quarter the lime. Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts. In a bowl, combine the ketchup, honey, soy glaze, 1/4 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

    Cook the rice
    2 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup 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.

    Cook & finish the vegetables
    3 Cook & finish the vegetables

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the quartered mushrooms in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved peas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Add the juice of 2 lime wedges; stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

    Cook the chicken & serve your dish
    4 Cook the chicken & serve your dish

    Pat the chicken dry with paper towels. Season with salt and pepper. In the same pan, heat a drizzle 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 browned. Add the chopped garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the cooked rice topped with the finished vegetables and cooked chicken (including any sauce from the pan). Garnish with the chopped peanuts and sesame seeds. Serve the remaining lime wedges on the side. Enjoy! 

    Tips from Home Chefs

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Wash and dry the fresh produce. Quarter the mushrooms. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. Quarter the lime. Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts. In a bowl, combine the ketchup, honey, soy glaze, 1/4 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

    2 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup 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.

    Cook the rice
    Cook & finish the vegetables
    3 Cook & finish the vegetables

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the quartered mushrooms in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved peas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Add the juice of 2 lime wedges; stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

    4 Cook the chicken & serve your dish

    Pat the chicken dry with paper towels. Season with salt and pepper. In the same pan, heat a drizzle 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 browned. Add the chopped garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the cooked rice topped with the finished vegetables and cooked chicken (including any sauce from the pan). Garnish with the chopped peanuts and sesame seeds. Serve the remaining lime wedges on the side. Enjoy! 

    Cook the chicken & serve your dish
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