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Spicy Honey-Soy Chicken & Snap Peas
with Rice, Peanuts & Sesame Seeds
30 MIN
+$3.99/serving
2 Servings
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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NutritionPER SERVING
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Calories550 Cals (est.)
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fresh
ingredients
Title
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10 oz Tail-On Shrimp (Peeled & Deveined)
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½ cup Long Grain White Rice
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1 Tbsp Ketchup
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2 tsps Gochujang
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1 Lime
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3 Tbsps Roasted Peanuts
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¼ tsp Crushed Red Pepper Flakes
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2 Tbsps Soy Glaze
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1 tsp Black & White Sesame Seeds
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2 cloves Garlic
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2 tsps Honey
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4 oz Sugar Snap Peas
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4 oz Mushrooms
step-by-step
instructions
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.
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 shrimp & serve your dish
Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp and chopped garlic in an even layer; season with as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, without stirring, 1 to 2 minutes, or until the shrimp are slightly opaque. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the cooked rice topped with the finished vegetables and cooked shrimp (including any sauce from the pan). Garnish with the chopped peanuts and sesame seeds. Serve the remaining lime wedges on the side. Enjoy!
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.
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 shrimp & serve your dish
Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp and chopped garlic in an even layer; season with as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, without stirring, 1 to 2 minutes, or until the shrimp are slightly opaque. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the cooked rice topped with the finished vegetables and cooked shrimp (including any sauce from the pan). Garnish with the chopped peanuts and sesame seeds. Serve the remaining lime wedges on the side. Enjoy!
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