Sweet & Spicy Chicken with White Rice & Bell Peppers

Sweet & Spicy Chicken

with White Rice & Bell Peppers

25 MIN
+$2.45/serving 4 Servings
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Available Options

  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
    • with Shrimp

    From the Test Kitchen

    For a crowd-pleasing variation on a Chinese-American favorite, bites of tender chicken and tender 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
      520 Cals (est.)
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    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Sweet & Spicy Chicken with White Rice & Bell Peppers
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • 1 cup Long Grain White Rice
    • 2 Scallions
    • 2 tsps Gochujang
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Sesame Oil
    • ¼ cup Hoisin Sauce
    • ⅓ cup Asian-Style Sautéed Aromatics
    • 2 Bell Peppers
    • 4 tsps Honey

    Sweet & Spicy Chicken

    Cook the rice
    1 Cook the rice

    Remove the honey from the refrigerator to bring to room temperature. 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 the stems of the peppers. Halve 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 shrimp
    3 Cook the shrimp

    Pat the shrimp dry with paper towels; remove the tails. 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 shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    4 Finish & serve your dish

    To the pan of reserved fond, add the sautéed aromatics (carefully, as the oil may splatter). Heat on medium-high until hot. Add the sliced peppers and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 2 to 3 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 shrimp and stir until thoroughly coated and combined. Taste, then season with salt and pepper if desired. Serve the finished shrimp, peppers, and sauce over the cooked rice. Garnish with the sliced green tops of the scallions. Enjoy!

    Finish & serve your dish
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