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

Spicy Honey-Soy Chicken & Snap Peas

with Rice, Peanuts & Sesame Seeds

30 MIN
+$3.99/serving 2 Servings
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Available Options

  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
    • with Shrimp

    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
      550 Cals (est.)
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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
    Spicy Honey-Soy Chicken & Snap Peas with Rice, Peanuts & Sesame Seeds
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Long Grain White Rice
    • 1 Tbsp Ketchup
    • 2 tsps Gochujang
    • 1 Lime
    • 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

    Spicy Honey-Soy Chicken & Snap Peas

    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 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!

    Cook the shrimp & serve your dish
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