Sweet & Spicy Chicken
with Broccoli, White Rice & Peanuts
with Boneless Chicken Breast Pieces
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.
Details
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.
Nutrition per serving
Ingredients
10 oz
Boneless Chicken Breast Pieces
½ cup
Long Grain White Rice
8 oz
Broccoli
1 each
Lime
2 clove
Garlic
1 tbsp
Ketchup
2 tsp
Honey
2 tsp
Gochujang
2 tbsp
Soy Glaze
3 tbsp
Roasted Peanuts
¼ tsp
Crushed Red Pepper Flakes
1 tsp
Black & White Sesame Seeds
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the sauce
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; 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 for 4 servings), and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.
step 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 18 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.
step 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.
step 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!
Instructions
step 1
Prepare the ingredients & make the sauce
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; 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 for 4 servings), and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.
step 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 18 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.
step 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.
step 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!
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