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Sweet & Spicy Chicken

with Jasmine Rice & Snow Peas

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 590 calories

To create a delicately crispy exterior for tender chicken (and to help soak up our irresistibly sweet and spicy sauce), we’re lightly dusting it with cornstarch just before it hits the pan—the perfect complement to sides of fluffy rice and a summery snow pea sauté.

Get Cooking
fresh
ingredients
Sweet & Spicy Chicken with Jasmine Rice & Snow Peas
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 1 cup Jasmine Rice
  • ½ lb Snow Peas
  • ½ lb Sweet Peppers
  • 3 Tbsps Ketchup
  • 2 Tbsps Honey
  • 2 Tbsps Soy Sauce
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 1 tsp Black & White Sesame Seeds
  • ¼ cup Cornstarch
  • 1 Tbsp Sambal Oelek
tried-and-true
kitchen tools
step-by-step
instructions
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 softened. Transfer to a bowl and stir in the ponzu sauce. 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. 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 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 sauce is thickened and 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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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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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 softened. Transfer to a bowl and stir in the ponzu sauce. 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. 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 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 sauce is thickened and 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: