Sweet & Spicy Chicken with Vegetables & Rice

Sweet & Spicy Chicken

with Vegetables & Rice

30 MIN
4 Servings
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

For a crowd-pleasing variation on a Chinese-American favorite, bites of tender chicken and sweet peppers come together in a sweet and spicy sauce made from honey, hoisin, gochujang, and more.
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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Sweet & Spicy Chicken with Vegetables & Rice
Title
  • 22 oz Chicken Breast Strips
  • 1 cup Long Grain White Rice
  • 2 Scallions
  • ¾ lb Green Beans
  • 1 Tbsp Rice Vinegar
  • 2 tsps Gochujang
  • 1 Tbsp Sesame Oil
  • ¼ cup Hoisin Sauce
  • 3 Tbsps Asian-Style Sautéed Aromatics
  • 4 tsps Honey
  • 2 Bell Peppers
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice
1 Cook the rice

Remove the honey from the refrigerator to bring to room temperature. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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, 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. Cover to keep warm.

Prepare the ingredients & make the sauce
2 Prepare the ingredients & make the sauce

Meanwhile, wash and dry the fresh produce. Cut off and discard any stem ends from the green beans; halve crosswise. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the hoisin sauce, sesame oil, vinegar, honey (kneading the packet before opening), 2 tablespoons of warm water, and as much of the gochujang as you’d like, depending on how spicy you'd like the dish to be.

Cook the chicken
3 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Finish & serve your dish
4 Finish & serve your dish

In the pan of reserved fond, heat the sautéed aromatics on medium-high until hot (be careful, as the liquid may splatter). Add the halved green beans, sliced peppers, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the sauce is slightly thickened. Turn off the heat; add the cooked chicken and stir until thoroughly coated and combined. Taste, then season with salt and pepper if desired. Serve the finished chicken, vegetables, and sauce over the cooked rice. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

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Sweet & Spicy Chicken

Cook the rice
1 Cook the rice

Remove the honey from the refrigerator to bring to room temperature. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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, 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. Cover to keep warm.

2 Prepare the ingredients & make the sauce

Meanwhile, wash and dry the fresh produce. Cut off and discard any stem ends from the green beans; halve crosswise. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the hoisin sauce, sesame oil, vinegar, honey (kneading the packet before opening), 2 tablespoons of warm water, and as much of the gochujang as you’d like, depending on how spicy you'd like the dish to be.

Prepare the ingredients & make the sauce
Cook the chicken
3 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Finish & serve your dish

In the pan of reserved fond, heat the sautéed aromatics on medium-high until hot (be careful, as the liquid may splatter). Add the halved green beans, sliced peppers, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the sauce is slightly thickened. Turn off the heat; add the cooked chicken and stir until thoroughly coated and combined. Taste, then season with salt and pepper if desired. Serve the finished chicken, vegetables, and sauce over the cooked rice. Garnish with the sliced green tops of the scallions. Enjoy!

Finish & serve your dish
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