Sweet & Spicy Chicken

with Snow Peas & Jasmine Rice

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 760 calories Group 22 Created with Sketch.
    Nutrition Label
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In this vibrant dish, chicken is dusted with a coating of cornstarch just before it hits a hot pan to create a delicate crust—perfect for soaking up a 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.

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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 and 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 pinch of cornstarch 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. Discarding any oil from the pan, transfer the cooked chicken to the bowl of sauce; 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! 

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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 and 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 pinch of cornstarch 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. Discarding any oil from the pan, transfer the cooked chicken to the bowl of sauce; 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!