Sweet & Spicy Chicken with Jasmine Rice & Snow Peas

Sweet & Spicy Chicken

with Jasmine Rice & Snow Peas

Group Created with Sketch. 25 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 580 Cals/serving
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To give tender chicken a delicately crispy exterior and deliciously bold flavor, we’re lightly dusting it with cornstarch just before it hits the pan, then finishing it with a sweet and spicy sauce of sambal oelek, sesame oil, honey, and more. It’s the perfect complement to sides of fluffy rice and a summery snow pea sauté.

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

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. In a bowl, whisk together the ketchup, honey (kneading the packet before opening), soy sauce, sesame oil, 2 tablespoons of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

Cook the rice:
2 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups 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. Fluff with a fork. 

Cook & finish the vegetables:
3 Cook & finish the vegetables:

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced peppers and snow peas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to a bowl and add the ponzu sauce. Stir to coat. Cover with foil to keep warm. Wipe out the pan. 

Cook the chicken & serve your dish:
4 Cook the chicken & serve your dish:

While the rice continues to cook, pat the chicken dry with paper towels; place in a large bowl. Season with salt and pepper. Add the cornstarch and stir to coat. In the same pan, heat 2 tablespoons of olive oil on medium-high until hot. 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 the chicken is browned and cooked through. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the chicken is coated. Turn off the heat. Serve the cooked chicken and sauce with the cooked rice and finished vegetables. Garnish with the sesame seeds. Enjoy! 

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

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. In a bowl, whisk together the ketchup, honey (kneading the packet before opening), soy sauce, sesame oil, 2 tablespoons of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

2 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups 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. Fluff with a fork. 

Cook the rice:
Cook & finish the vegetables:
3 Cook & finish the vegetables:

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced peppers and snow peas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to a bowl and add the ponzu sauce. Stir to coat. Cover with foil to keep warm. Wipe out the pan. 

4 Cook the chicken & serve your dish:

While the rice continues to cook, pat the chicken dry with paper towels; place in a large bowl. Season with salt and pepper. Add the cornstarch and stir to coat. In the same pan, heat 2 tablespoons of olive oil on medium-high until hot. 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 the chicken is browned and cooked through. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the chicken is coated. Turn off the heat. Serve the cooked chicken and sauce with the cooked rice and finished vegetables. Garnish with the sesame seeds. Enjoy! 

Cook the chicken & serve your dish: