Ginger-sesame chicken with sugar snap peas and red rice
Gluten Free, Dairy-Free
30 – 40 Minutes
In this collaboration between the Williams Sonoma Test Kitchen and Sun Basket, sesame seeds add subtle crunch to a chicken dish that comes together in the time it takes to cook the red rice. As with any stir-fry, you’ll want to have all the ingredients prepped before you begin cooking; to save you time, we’ve done much of the work for you. Sambal oelek is a classic Indonesian chile paste; feel free to omit it if you’re not a fan of spicy food.
- ½ cup Bhutanese red rice
- 1 tablespoon sesame seeds
- 10 ounces boneless skinless chicken thigh pieces
- 1 red bell pepper
- Peeled fresh garlic
- Fresh ginger
- Fresh cilantro
- 6 ounces sugar snap peas
- Stir-fry seasoning (rice vinegar - gluten-free tamari - sesame oil)
- 1½ teaspoons sambal oelek (optional)
Cook the rice
While the rice cooks, prepare the sesame seeds, chicken, and vegetables.
Toast the sesame seeds
Brown the chicken
- Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
Prep the remaining stir-fry ingredients
- Remove the stem, ribs, and seeds from the red bell pepper. Cut the pepper into 1-inch pieces.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Grate or peel and finely chop the ginger.
- Coarsely chop the cilantro.
Cook the vegetables; finish the stir-fry
Add the chicken and any accumulated juices, the stir-fry seasoning, and as much sambal oelek as you like. Simmer until the chicken is cooked through and the sauce has thickened, 1 to 3 minutes. Remove from the heat. Stir in the sesame seeds and season to taste with salt and pepper.
Nutrition per serving: Calories: 550, Protein: 37 g, Total Fat: 21 g, Monounsaturated Fat: 8 g, Polyunsaturated Fat: 5 g, Saturated Fat: 2.5 g, Cholesterol: 115 mg, Carbohydrates: 53 g, Fiber: 7 g, Added Sugar: 0 g, Sodium: 610 mg