Ginger-sesame chicken with sugar snap peas and red rice
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.
In your bag
- 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)
Calories: 550, Protein: 37 g, Fiber: 7 g, Total Fat: 21 g, Monounsaturated Fat: 8 g, Polyunsaturated Fat: 5 g, Saturated Fat: 2.5 g, Cholesterol: 115 mg, Sodium: 610 mg, Carbohydrates: 53 g, Added Sugar: 0 g.
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.