Sweet & Spicy Chicken with Broccoli, White Rice & Peanuts

Sweet & Spicy Chicken

with Broccoli, White Rice & Peanuts

30 MIN
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
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
    Wellness
    • 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 roasted broccoli—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
      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 Broccoli, White Rice & Peanuts
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • ½ cup Long Grain White Rice
    • 1 Tbsp Ketchup
    • 8 oz Broccoli
    • 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

    Sweet & Spicy Chicken

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

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the broccoli into small florets. Quarter the lime(s). Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Roughly chop the peanuts. In a bowl, whisk together the ketchup, honey, soy glaze, 1/4 cup of water (or 1/2 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 Roast the broccoli

    Line a sheet pan with foil. Transfer the broccoli florets to the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lime wedges (or 4 wedges for 4 servings); carefully toss to coat. Taste, then season with salt and pepper if desired.

    Roast the broccoli
    Cook the rice
    3 Cook the rice

    Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). 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.

    4 Cook the chicken & serve your dish

    Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a medium nonstick pan (or large for 4 servings), 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 lightly 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 roasted broccoli 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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