Sweet & Spicy Chicken Stir-Fry with Rice & Snow Peas

Sweet & Spicy Chicken Stir-Fry

with Rice & Snow Peas

25 MIN
2 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.
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.

From the Test Kitchen

In this easy stir-fry, chicken is dusted with a coating of cornstarch just before hitting a hot pan to create a delicate crust—perfect for soaking up our vibrant sauce, made with spicy sambal oelek, sweet chili, and creamy mayo. It’s the ideal topping for a simple bed of fluffy jasmine rice studded with sautéed snow peas and aromatics.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
View Full Nutrition
Nutrition Label
Download

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 Stir-Fry with Rice & Snow Peas
Title
  • 10 oz Chopped Chicken Breast
  • ½ cup Jasmine Rice
  • 2 cloves Garlic
  • 4 oz Snow Peas
  • 2 Scallions
  • 3 Tbsps Sweet Chili Sauce
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Sambal Oelek
  • ¼ cup Cornstarch
  • 1 Tbsp Sesame Oil
  • 3 Tbsps Roasted Peanuts
  • 1 Tbsp Rice Vinegar
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice:
1 Cook the rice:

In a medium 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, 12 to 14 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:

While the rice cooks, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a large bowl, whisk together the mayonnaise, vinegar, sweet chili sauce, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

Cook the snow peas:
3 Cook the snow peas:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the chopped garlic, sliced white bottoms of the scallions, and snow peas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan. 

Coat, cook & dress the chicken:
4 Coat, cook & dress the chicken:

Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch; toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of chicken sizzles immediately when added, add the coated chicken in an even layer (shaking off any excess cornstarch before adding). 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. Turn off the heat. To the bowl of sauce, add the cooked chicken (discarding any excess oil from the pan); stir to coat. Taste, then season with salt and pepper if desired.

Finish the rice & serve your dish:
5 Finish the rice & serve your dish:

Add the cooked snow peas to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the dressed chicken. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Sweet & Spicy Chicken Stir-Fry

Cook the rice:
1 Cook the rice:

In a medium 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, 12 to 14 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:

While the rice cooks, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a large bowl, whisk together the mayonnaise, vinegar, sweet chili sauce, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

Prepare the ingredients & make the sauce:
Cook the snow peas:
3 Cook the snow peas:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the chopped garlic, sliced white bottoms of the scallions, and snow peas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan. 

4 Coat, cook & dress the chicken:

Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch; toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of chicken sizzles immediately when added, add the coated chicken in an even layer (shaking off any excess cornstarch before adding). 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. Turn off the heat. To the bowl of sauce, add the cooked chicken (discarding any excess oil from the pan); stir to coat. Taste, then season with salt and pepper if desired.

Coat, cook & dress the chicken:
Finish the rice & serve your dish:
5 Finish the rice & serve your dish:

Add the cooked snow peas to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the dressed chicken. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!

Browse Steps
1 of 5